In specialty coffee, few brewers have shaped modern filter culture quite like the Hario V60. Its conical design and spiral rib structure create a brewing environment where flow rate, agitation, and grind precision are fully exposed, where small adjustments make measurable differences.
That transparency is exactly why it remains the benchmark tool. When dialled in with intent, it delivers exceptional clarity, structured acidity, and distinct flavour separation. The recipe is built as a controlled, repeatable framework and is designed for consistency.
Equipment Needed:
- 1 x V60
- 1 x V60 Filter Paper
- 1 x Pour Kettle
- 1 x Glass Carafe/cup
- 15 g of tasty coffee
V60 Recipe - Dialled for Clarity (1:16)
Dose: 15g
Water: 240g
Temp: 90–95°C
Grind: Medium-fine (adjust to taste)
Total Brew Time: ~2:30
Boil fresh, ideally filtered water. Target 90–95°C — lower for more delicate coffees, higher for denser, light roasts.
Grind 15g of coffee medium-fine. You’re looking for a grind that gives structure and clarity without stalling the drawdown. If the cup tastes hollow or weak, tighten the grind. If the drawdown exceeds ~3:00, coarsen slightly.
Rinse your V60 filter thoroughly to remove paper flavour and stabilise temperature. Discard rinse water, set the brewer and server on scales, and tare.
Add coffee and gently level the bed.
Bloom: Pour 40–50g of water, ensuring full saturation. Swirl or gently excavate any dry pockets. Allow a 30-second bloom.
Main pour: Continue pouring in controlled concentric circles, keeping the water stream consistent and avoiding the filter walls. Finish at 240g total water by around 1:30–1:45.
Allow the brew to draw down naturally, aiming for a total contact time of approximately 2:30.
Expect clarity, defined acidity, and transparent sweetness. It is advisable to adjust the grind size first when dialling in and keep everything else constant.