POUR OVER / Hario V60




  • Hario V60
  • Filters
  • Burr Grinder
  • Scale
  • Kettle
  • Timer
  • Filtered water
  • Something to stir
  • Decanter
  • BowsxArrows Coffee



While individually brewing a cup using this method certainly requires more work than just pushing a button on your drip machine, you’ll be rewarded with something more complex and true to the individual nature of each coffee.


And a little attention to the details goes a long way here, a scale is really important, and measuring the ingredients is also really important. We use 20 grams of coffee and 320 grams of water; you can adjust that using a simple 16:1 (water:coffee) ratio.





Fill your kettle with a bit more water than you’ll need for brewing, you will use the additional water to rinse the paper filter.



While the water is heating up, you can weigh out and grind your coffee. The grind sound be the consistency of sand, if you are using the Baratza Encore start at number 14.



Fold the seam on the filter, this will ensure it sits properly in the V60. Open the filter up, put it in the V60 and place it on top of whatever you are brewing into.



Once your water has boiled rinse the filter, this will remove any papery taste and heat up both the ceramic V60 and your serving container. Wait about 30 seconds for your server to heat, then discard the rinse water.



Add the ground coffee to the rinsed filter and give the V60 a gentle shake; this will result in a flat and even bed of coffee allowing for a more even initial pour.



Begin pouring gently in the coffee bed’s center, in a circular motion work your way outward and avoid pouring down the sides of the filter. Initially aim to pour twice the amount of water that you have coffee into your grounds – for example, 40 grams of water if you have 20 grams of coffee. Adding this small amount of water causes the coffee to de-gas or “bloom”, a solid bloom will ensure even water dispersion; you can further help even saturation of all the grounds by using a spoon or paddle to gently lift and integrate the coffee on the bottom of the bed.



After allowing the grounds to saturate for 25 to 30 seconds, return to pouring in expanding circular motions. You’ll be pouring quickly, aiming for such a rate that you reach your end brew weight between the 45 seconds and 1 minute mark.



After finishing your pour, stir the slurry in a circular fashion a couple of times. The aim here is that circular spin will continue all the way through draw down.



The brew should finish between 2:15 and 2:30.