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, just 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