Hario V60 Official Recipe
Hario's own method for the Hario V60 is the natural starting point for the world's most popular pour-over cone. It is intentionally simple — a single bloom and two or three steady pours at a 1:15 ratio — and it shows off exactly what the cone was engineered to do: a fast, clean, gravity-driven drawdown through tall spiral ribs and a single large hole. 🌀
| Field | Value |
|---|---|
| Brewer | Hario V60 (01 or 02) |
| Dose | 15 g |
| Water | 225 g total |
| Ratio | 1:15 |
| Temp | 92-96°C |
| Grind | medium-fine, like table salt — see Grind Size for Pour Over |
| Bloom | 30 g for 30 s |
| Brew time | ~3:00 |
| Roast | light to medium |
| Source | Hario, published method (2010s) |
| Resulting cup | Clean and bright with light-to-medium body; clarity-forward, the V60 signature |
#Pour Schedule
- 0:00 — Add 30 g (cumulative 30 g) to wet all grounds; let it bloom 30 s.
- 0:30 — Pour in slow concentric circles to 150 g (cumulative 150 g).
- 1:15 — Pour again to 225 g (cumulative 225 g), keeping the bed level.
- ~2:00-3:00 — Let it draw down fully; the bed should leave a flat, even wall.
#Why It Works
The V60's open cone and single large aperture mean the brewer controls flow with the pour and the grind, not the dripper — water leaves almost as fast as you add it. That demands a slightly finer grind than a flat-bottom brewer and rewards a controlled pour from a gooseneck kettle. Keep the slurry moving in gentle circles and avoid pouring straight down the side, which causes bypass. Hario scales the recipe linearly: many shops brew 20 g to 300 g or 30 g to 450 g with the same rhythm.
The official numbers are a baseline, not gospel — Hario itself prints slightly different figures across markets and years, so treat the temperature and counts as approximate. From here, the more developed James Hoffmann V60 Technique and Tetsu Kasuya 4:6 Method are the natural next steps, both built on this same cone.
#Continue Reading
- Hario V60 — the dripper this recipe was designed for
- The Standard V60 Recipe — an even simpler beginner default
- James Hoffmann V60 Technique — a refined evolution of this method
- Tetsu Kasuya 4:6 Method — the championship V60 framework
- Pouring Technique — the skill this recipe assumes