V60
What You’ll Need
- V60 Dripper
- V60 Filter
- Grinder
- Timer
- Kettle
- 25g Coffee
- 400g Water
- Scale
- Cup
Ratio
25g Coffee / 400g WaterGrind
Medium / Coarse (Sea Salt)Total Brew Time
2:30 Pour, 0:30-1:00 DrawdownStep Preview
Suggested Coffees

Step 1
Prep and Preheat
Weigh 25g of coffee and grind on a medium setting to a coarseness of sea salt. Then, set up the Hario V60, filter, and vessel on the scale and heat 400g of water in the kettle to 208 degrees Fahrenheit.

Step 2
Wet Filter
Gently pour hot water into the center of the empty filter. Continue pouring in a spiral outwards to rinse the entire filter. Then, empty the water from the vessel, place back onto the scale, and tare to zero.

Step 3
Add Coffee
Add the ground coffee to the V60, ensuring that you add 25g of coffee, then tare the scale to zero.

Step 4
First Pour
Start the timer and pour 50g of hot water over the coffee, ensuring all the grounds are saturated.

Step 5
Second Pour
When the timer reads :30, start pouring in the center and spiral out in concentric circles until you reach the edge. Continue your concentric circles back into the center of the brewer.

Step 6
Final Pour
Continue to gently and steadily pour in concentric circles. Maintain the slurry level of about 1” above the coffee bed. You should have added 400g of water by 2:15-2:30.

Step 7
Drawdown
Observe with anticipation as the steady stream slows to a drip. The drawdown should finish by 3:15-3:30.
