Hario V60 Brew Guide
The Hario V60 is loved by coffee drinkers for its flexibility and clean cup profiles. Hario is a Japanese company that started as a heatproof glass manufacturer. They caught the attention of the coffee industry with the coffee syphon in 1964. The name V60 comes from the letter V shape and the angle of the design is 60 degrees. This cone shape was designed with a large drip hole to hold a paper filter, and the spiral ribs allow air to be released during the brewing process.
As one of the most accessible (price & availability) pour over drippers, its no surprise that the V60 remains one of the most popular brewers.
The V60 regularly appears in the World Brewers Cup Championship. If we look into the past rankings, we will find in the last 5 competitions, the V60 was used to win a few championships.
2017 Chad Wang, Taiwan
2016 Tetsu Kasuya, Japan
2015 Odd-Steinar Tøllefsen, Norway
2014 Stefanos Domatiotis, Greece
When making pour overs, to maintain consistency, we recommend using a scale, a timer and a goose neck kettle. Here is how our very own Cole makes a V60. The recipe is summarized just below!
- Rinse paper filter.
- You need 25g of coffee, coarse grind setting.
- Boil water. You will need 425g of brewing water (1:17 ratio).
- Shake coffee bed to settle the bed.
- Start your timer and pour 100g of water (The Bloom).
- @ 0:45 pour 125g of water for a total of 225g.
- @ 1:40 pour 200g of water for a total of 425g.
- Utilize the Torode Tornado™ maneuver (gentle swirl of your brew).
Interested in getting started? click here!