V60 pour-over: complete guide and step-by-step recipe
Para una taza de V60 usa 15 g de café y 240 g de agua a 92–94 °C (ratio 1:16), con molienda media-fina. Haz un bloom de 40 s y dos vertidos: el café debe terminar de gotear en unos 3 minutos.
- Café
- 15 g
- Agua
- 240 g · 93 °C
- Molienda
- Media-fina
- Tiempo
- 2:45 – 3:15
In this guide
The V60 dripper is the most popular filter method in specialty coffee. It's affordable, quick and, used well, brews a clean, sweet cup full of nuance. In this guide you'll find the exact recipe we use at Quinto Lab, how to dial in your grind, what to do if your coffee tastes bitter or watery, and which V60 and which coffee to choose.
Quick V60 recipe (1 cup)
| Coffee | 15 g (about 2 heaped tablespoons) |
|---|---|
| Water | 240 g (240 ml) at 92–94 °C |
| Ratio | 1:16 |
| Grind | Medium-fine, like table salt |
| Bloom | 45 g of water, 40 seconds |
| Total time | 2:45 – 3:15 minutes |
| Filter | Size 02 V60 paper, rinsed |
What is the V60?
The V60 is a cone-shaped dripper designed by Japanese brand Hario. Its name comes from the cone's 60° angle. It has spiral ribs on the inner wall and a single large hole at the base, so how fast the coffee flows depends mostly on you: on your grind and how you pour. That's why it offers so much control and is a favourite of competition baristas… and also why it's the least forgiving of mistakes.
The result is a cup with light body and great clarity, ideal for picking out the notes of a single-origin coffee: fruit, flowers, citrus or panela.
What you need to brew coffee with a V60
- V60 dripper and server. The Hario V60 Ceramic 02 Kit includes a ceramic dripper, glass server, filters and measuring scoop: everything you need to get started.
- Size 02 V60 paper filters. Hario 02 natural (unbleached) filters (100 pcs) are the originals. Generic cone filters don't fit the same way and change the drawdown time.
- Freshly roasted specialty coffee, ideally whole bean. We recommend some below.
- Grinder. Burr rather than blade: an even grind is half the result.
- Gooseneck kettle. Not essential, but it lets you pour slowly and exactly where you want.
- Scale with timer. Weighing your coffee and water is the easiest way to repeat a good cup.
How to brew V60 coffee step by step
1. Heat the water
Bring the water to 92–94 °C. If you don't have a thermometer, boil it and wait about 30–45 seconds. Use filtered water or low-mineral bottled water: it makes up more than 98% of your cup.
2. Grind the coffee
Weigh out 15 g and grind it just before brewing, to a medium-fine grind (similar to table salt). This is the setting that changes the result the most. We explain how to adjust it further down.
3. Rinse the filter and preheat
Fold down the filter's seam, place it in the V60 and wet all of the paper with hot water. This removes any papery taste and warms the dripper and server. Discard that water. With a ceramic V60 this step is especially important.
4. Add the coffee and tare the scale
Add the ground coffee, give it a couple of gentle taps to level it and make a small well in the centre.
5. Pre-infusion or "bloom" (0:00 – 0:40)
Start the timer and pour 45 g of water, wetting all the coffee. Give the V60 a gentle swirl so there are no dry patches and wait until 40 seconds. The coffee will swell and bubble: that's the CO₂ from freshly roasted coffee.
6. First pour (0:40 – 1:10)
Pour slowly in a spiral, from the centre outwards and without hitting the paper, until you reach 150 g.
7. Second pour (1:20 – 1:50)
Once the level has dropped a little, pour the same way up to 240 g. When you finish, give the V60 a gentle swirl so the coffee bed settles flat.
8. Let it finish draining (until 2:45 – 3:15)
The bed should be flat, with no coffee stuck high up the walls. If it finishes much earlier or later than that, adjust your grind next time (see the troubleshooting table).
9. Serve
Remove the V60, swirl the server to mix and pour. The coffee opens up as it cools slightly: notice how it changes between the first sip and the last.
V60 recipes for 2 cups and iced
| Recipe | Coffee | Water | Bloom | Total time | Grind |
|---|---|---|---|---|---|
| 1 cup | 15 g | 240 g | 45 g / 40 s | 2:45–3:15 | Medium-fine |
| 2 cups | 30 g | 480 g | 80 g / 45 s | 3:30–4:00 | A touch coarser |
| Iced (Japanese style) | 20 g | 180 g hot water + 120 g of ice in the server | 50 g / 40 s | 2:30–3:00 | A touch finer |
In the iced version the coffee drips straight onto the ice, which melts and chills the drink without watering it down too much. It works beautifully with fruity and citrusy coffees.
V60 grind size: how to get it right
The rule is simple: the total brew time tells you whether your grind is right. Start at medium-fine and adjust gradually, changing only one thing at a time.
- Under 2:30 minutes and a watery or sour cup → grind finer.
- Over 3:30 minutes and a bitter or dry cup → grind coarser.
- Between 2:45 and 3:15 and a balanced flavour → you've nailed it: note down your grinder setting.
Common V60 problems and how to fix them
| What you notice | Why it happens | What to change |
|---|---|---|
| Bitter, dry, astringent | Over-extraction: grind too fine, water too hot or drawdown too slow | Coarser grind, water at 90–92 °C, pour with less agitation |
| Sharp, sour, salty | Under-extraction: grind too coarse, water too cool or drawdown too fast | Finer grind, water at 94–96 °C, lengthen the bloom |
| Watery, flavourless | Too little coffee for the water, or coffee that has lost its aroma | Go up to 16 g or down to 225 g of water; use whole-bean specialty coffee and grind it just before brewing |
| Drawdown stalls | Too many fines or a poorly rinsed filter | Coarser grind, a well-wetted original filter, don't pour onto the paper |
| Cratered bed or coffee stuck high up the walls | Uneven or too-forceful pouring | Pour in the centre in small circles; finish with a gentle swirl |
Which V60 should you choose? Size and material
Size: 01, 02 or 03
- V60 01: 1 cup (up to about 300 ml). Perfect if you only ever drink one.
- V60 02: 1 to 4 cups. The most versatile and the one we recommend: it works for one cup or for sharing, and its filters are the easiest to find.
- V60 03: up to 6 cups, for families or the office.
Material
- Ceramic: holds heat very well once preheated, is stable and lasts a lifetime if you don't drop it. It's the one in the kit we sell.
- Plastic: light, almost unbreakable and the cheapest. It barely draws any heat, so it gives very consistent results. Good for travelling.
- Glass: attractive and easy to clean. It loses a little more heat than ceramic if not preheated.
- Metal: very durable, but it cools quickly. Always preheat it.
The difference in flavour between materials is small if you preheat properly. Grind and pouring matter far more.
V60 vs other brewing methods
| Method | Cup | Difficulty | Time | Ideal if… |
|---|---|---|---|---|
| V60 | Clean, light, very aromatic | Medium | 3 min | You want to appreciate the nuances of a single-origin coffee |
| Chemex | Even cleaner and more delicate | Medium | 4–5 min | You're brewing for several people |
| AeroPress | More body, very versatile | Low | 2 min | You want something easy and portable |
| French press | Full body, dense texture | Low | 4 min | You like coffee with more texture |
| Moka pot | Intense, concentrated | Low | 5 min | You like strong coffee or coffee with milk |
The best coffee for V60
The V60 shines with light or medium roast single-origin coffees, because it lets their acidity and aromas come through. These are the ones we use most for filter at Quinto Lab:
- Inga | Colombia Nariño — citrus, panela and floral. Sweet and balanced: the best one to start with on the V60.
- Kianamui | Kenya — bright acidity with spicy notes and a juicy body. Spectacular as filter.
- San Pedro | Colombia, natural process — red berries and intensity. Try it at 94–95 °C.
- Flora | Geisha de Nariño — jasmine and mandarin. Our special edition, for a V60 when you want to treat yourself.
- Cataguá | Brazil — chocolate and nuts. If you prefer a rounded, low-acidity V60.
We roast them all in Madrid and ship them whole bean or ground for filter in 24–48 h. If you don't have a grinder, order it ground for filter.
V60 FAQs
How much coffee and water do you use in a V60?
A 1:16 ratio is a good starting point: 15 g of coffee to 240 g of water (one cup). If you want it stronger, go to 1:15 (16 g to 240 g). If you prefer it lighter, go to 1:17.
What grind does a V60 need?
Medium-fine, similar to table salt. Finer than for a French press and coarser than for espresso. Adjust it until the brew takes between 2:45 and 3:15 minutes.
What temperature should the water be?
Between 92 and 94 °C. Light roasts and fruity coffees do well at 94–96 °C; medium or dark roasts at 90–92 °C.
Why does my V60 coffee taste bitter?
Usually because of over-extraction: grind too fine, water too hot or a drawdown lasting over 3:30. Grind a little coarser and pour more gently.
V60 01 or 02?
The 02 is the most versatile: it works for one cup or several, and its filters are the easiest to find. The 01 only makes sense if you never brew more than one cup.
Is a ceramic or plastic V60 better?
Both make very good coffee. Ceramic holds more heat and lasts a lifetime if you look after it, but it needs preheating. Plastic is light, cheap and very consistent. The difference in the cup is small compared with the grind.
Do you need to rinse the paper filter?
Yes. It removes the papery taste and warms the dripper and server. Always discard that water before adding the coffee.
Can I use pre-ground coffee in a V60?
Yes, as long as it's ground for filter. To get the most aroma, ideally grind at home just before brewing.
What's the difference between a V60 and a Chemex?
Both are filter methods. The Chemex uses a thicker paper and gives an even cleaner, lighter cup, and is usually used for several cups. The V60 is quicker and leaves a little more body and aroma.
Start brewing with your V60 today
With the Hario V60 Ceramic 02 Kit, some original filters and freshly roasted coffee, you have everything you need to brew café-quality specialty coffee at home. And if you have any questions, drop by Quinto Lab in Tres Cantos and we'll brew one for you.
