V60 Basics
The V60 is simple. Water, coffee, time. Here's how to make it work consistently.
What it is
The Hario V60 is a pour-over cone. It's a simple device: a cone with ridges and a single hole at the bottom. You pour hot water over coffee grounds, and coffee drips through.
Who it's for
People who want control over their coffee. The V60 lets you adjust every variable: grind size, water temperature, pour speed, timing. If you like tinkering, this is for you.
Who it's NOT for
If you want something you can set and forget, get a French press or an automatic brewer. The V60 requires attention and practice.
The method
Use 15 grams of coffee to 250 grams of water. That's a 1:16.5 ratio. Adjust from there based on taste.
Grind size matters. Too fine, and your coffee will be bitter and over-extracted. Too coarse, and it will be sour and under-extracted. Start medium-fine, like table salt.
Water temperature should be around 200°F. Boiling is fine. Don't overthink it.
Pour in stages. Start with 30 grams of water to bloom the coffee. Wait 30 seconds. Then pour the rest in a slow, steady spiral. Aim to finish pouring by 1:30, and finish draining by 3:00.
Common mistakes
Pouring too fast. Slow down. The water needs time to extract.
Using too much coffee. Start with the ratio above and adjust.
Grinding too fine. This causes clogging and bitterness.
When it makes sense
The V60 makes sense when you want better coffee than a French press but don't want to invest in espresso equipment. It's also portable and easy to clean.
Alternatives
The Chemex is similar but produces a cleaner cup. The Kalita Wave is more forgiving but less flexible. The AeroPress is faster but different.
The bottom line
The V60 is simple. Water, coffee, time. Master those three things, and you'll make good coffee. Everything else is details.
