6 V60 Pour Over Recipes from the Pros

The Hario V60 is one of the most popular brewers on the market thanks to its efficient design, high-quality materials, and its popularity with many coffee professionals. If you’ve started to dig into the world of pour over coffee, you probably quickly realized that there are dozens of different methods to try from some of the most well-respected experts on the planet. 

If you’re feeling a bit overwhelmed by all the details—two pours or six? long bloom or short? flat bed or divot?—we’ve got you covered! We’re laying out the details for five of the most popular V60 pour over methods so that you can see the differences and decide which ones you want to explore!

If you’re looking for a simple, tried-and-true V60 method, check out our U3 step-by-step guide!

First things first, why the V60? Well, if you haven’t met this sleek, cone-shaped wonder yet, allow us to make the introduction. The Hario V60 has rightfully earned its place as one of the best pour over drippers on the market. Its design, with the spiral ribs and large opening at the bottom, encourages optimal extraction, bringing out the nuanced flavors of your favorite beans. It’s like a symphony for your taste buds, and because you’re in control of every step, you get to be your own coffee maestro.

Find Hario V60 drippers and filters in the U3 Coffee Exchange.

Now, let’s talk recipes. We’ve gathered inspiration from some of the biggest names in the coffee realm, each bringing their unique flair to the V60 dance floor:  

• James Hoffman
• Scott Rao
• Lance Hedrick
• CAFEC
• Tetsu Katsuya
• Matt Winton

Get ready to be enchanted by their techniques, tips, and secret ingredients that will take your pour over skills to new heights.

Whether you’re a seasoned coffee pro or just starting your caffeinated adventure, these recipes are designed to inspire and delight. We want you to feel the joy of crafting your coffee just the way you like it, turning each morning into a ritual and each sip into a celebration.

If you’re starting your journey into the world of V60 pour over coffee, we will get you started with all of the terms, techniques, and tips you need to know before experimenting with new recipes.

So, grab your favorite beans, dust off your V60, and let’s embark on this flavorful expedition together. Get ready to brew, pour, and savor – because the perfect cup is just a few pours away!

Expertise: roaster, World Championship barista, café owner, author of How to Make the Best Coffee at Home

Hario material of choice: plastic

Coffee-to-Water Ratio: 1:16.67

Grind size: medium-fine

Water temperature: 212°F (pour straight off the boil)

1. Put grounds in filter and create well in the center.
2. Wet grounds with 2 grams of water for every 1 gram of coffee.
3. Swirl the brewer to mix water and coffee evenly.
4. Allow to bloom for 30 to 45 seconds.
5. Pour 60% of the remaining water in 30 seconds. 
6. As dripper drains, add remaining 40% of water while keeping brewer full.
7. Stir liquid gently in one direction, then the other.
8. When water has drained a bit, give a brewer a single swirl to flatten slurry bed.
9. Remove dripper when drawdown is complete.

Expertise: café owner, roaster, author of The Professional Barista’s Handbook, and coffee consultant

Hario material of choice: plastic

Coffee-to-Water Ratio: 1:16

Grind size: Medium-fine

Water Temperature: 206 to 208°F

1. Put grounds in filter and shake gently to level bed.
2. Wet grounds with 3 grams of water for every 1 gram of coffee.
3. Use spoon or stirrer to “excavate” grounds so water reaches all dry spots within 10 seconds.
4. Watch for bubbles to slow; after 45 seconds, begin pouring water.
5. Pour at a consistent rate from a consistent height, using gentle circles to create turbulence.
6. After you’ve finished pouring, give liquid a gentle stir.
7. About 1 minute and 40 seconds after you’ve finished pouring, give the brewer 2 to 3 gentle swirls.
8. Remove dripper when drawdown is complete.

Expertise: roaster, barista, US Brewers Cup Coach, coffee consultant

Hario material of choice: plastic

Coffee-to-Water Ratio: 1:17 for light roasts; 1:15 or 1:16 for medium roasts; 1:14 or 1:15 for dark roasts

Grind size: Medium

Water Temperature: 203°F to 212°F for light roasts; 194°F to 203°F for medium roasts: 185°F to 194°F for dark roasts

1. Put grounds in filter and use stirrer to create a divot in the bed.
2. Wet grounds with 3 grams of water for every 1 gram of coffee. Pour at a rate of 6 to 8 grams per second in a spiral motion.
3. Use spoon to dig into coffee to ensure the water reaches all dry spots.
4. Allow to bloom for 1 to 2 minutes.
5. Pour the remaining water in a single pour at a rate of 6 to 8 grams per second in tight circles around the center of the coffee bed.
6. Stir liquid.
7. hen liquid has drained a bit, swirl entire brewer to keep grinds from sticking and to flatten slurry bed.
8. Remove dripper when drawdown is complete.

Expertise: CAFEC is a Japanese brewing equipment company, best known for their cone-shaped paper filters.

Hario material of choice: none (but they recommend using their filters)

Coffee-to-Water Ratio: 1:13

Grind size: coarse

Water temperature: 176°F

1. Put grounds in filter and shake to create an even surface.
2. Wet the coffee with 3 grams of water for every 1 gram of coffee. Pour first in the center, then spiral out to the edges of the bed.
3. Allow to bloom for 30 seconds. Look for cracks to form on the surface of the slurry.
4. Begin to slowly pour water in the center of the slurry, until bubbles start to form, then stop.
5. When the bubbles deflate, slowly pour water in the center again. Repeat until you’ve added 1/3 of your total water.
6. When you’ve added 1/3 of your total water, begin to pour in slow circles around the center of the slurry, where the bubbles meet the crust.
7. Continue drawing wider circles around the outside of the expanding bubble dome.
8. Once you’ve reached your total water volume, remove the dripper and swirl carafe to stir liquid.

Expertise: roaster, barista, World Brewers Cup Champion 2016, brewing coach

Hario material of choice: porcelain

Coffee-to-Water Ratio: 1:15

Grind size: coarse

Water temperature: 199°F for light roasts; 190°F for medium roasts; 181°F for dark roasts

1. Add coffee to filter and wiggle to level the surface.
2. Pour 20% of total water over the grinds in about 10 seconds. Use a circular motion out from the center, then back in to the center.
3. Pause for 30 seconds.
4. Pour 20% of total water over the grinds in about 10 seconds. Use a circular motion out from the center, then back in to the center.
5. Pause for 30 seconds.
6. Pour 20% of total water over the grinds in about 10 seconds. Use a circular motion out from the center, then back in to the center.
7. Pause for 30 seconds.
8. Pour 20% of total water over the grinds in about 10 seconds. Use a circular motion out from the center, then back in to the center.
9. Pause for 30 seconds.
10. Pour 20% of total water over the grinds in about 10 seconds. Use a circular motion out from the center, then back in to the center.
11. Wait 30 seconds, then remove dripper.

Expertise: roaster, barista, World Brewers Cup Champion 2021, Swiss Brewers Cup Champion 2020, Swedish Barista Champion 2018 & 2019

Hario material of choice: metal

Coffee-to-water Ratio: 1:15

Grind Size: coarse

Water temperature: 199°F

1. Add coffee to filter and shake to flatten surface.
2. Pour 20% of total water—first pour in the middle of the bed, then spiral around the sides.
3. Allow to bloom for 30 seconds.
4. Pour 20% of total water—first pour in the middle of the bed, then spiral around the sides.
5. As soon as the stream from your dripper turns to a drip, start next pour.
6. Pour 20% of total water—first pour in the middle of the bed, then spiral around the sides.
7. As soon as the stream from your dripper turns to a drip, start next pour.
8. Pour 20% of total water—first pour in the middle of the bed, then spiral around the sides.
9. As soon as the stream from your dripper turns to a drip, start next pour.
10. Pour 20% of total water—first pour in the middle of the bed, then spiral around the sides.
11. As soon as the stream from your dripper turns to a drip, remove dripper.

The Hario V60 is more than a brewer; it’s a gateway to a world of flavors waiting to be unlocked. The efficient design, premium materials, and the endorsement of coffee professionals make the V60 an indispensable tool for every coffee enthusiast.

In the quest for the perfect pour, the dizzying array of techniques and methods might have left you feeling a bit perplexed. But fear not, for armed with insights from brewing maestros like Scott Rao, James Hoffman, Lance Hedrick, CAFEC, and Matt Winton, you are well-equipped to embark on your personalized V60 adventure.

Whether you’re a seasoned coffee connoisseur or just beginning to explore the caffeinated landscape, these recipes are designed to inspire, empower, and, most importantly, delight. 

Special cheers to you on perfecting your pour over technique with more knowledge. The perfect aroma, coupled with the best flavor, awaits you. #coffeemugsunite