In Japanese, Hario means "The King of Glass.” Since its founding in 1921, this Japanese company has been manufacturing glassware of the highest quality. The manual cone pour-over V60 is designed to work with paper filters to produce a superior cup of coffee. Like the Chemex, pour-overs require attention to detail to produce a high quality cup of coffee. Perfecting the pour is key to mastering the V60.

We recommend using the Hario Buono kettle, as it has a gooseneck spout that allows very accurate control of your pour. 

  • Measure out 23 grams of fresh coffee. Grind to a medium fine grind using a burr grinder.

  • Place the proper Hario brand filter in the dripper. Rinse the filter with hot water and discard water.

  • Place the grinds in the rinsed filter.

  • Place your dripper and cup on scale and tare.

  • Using 200-205 degree water, slowly pour about 45 grams of water over the grounds to saturate them evenly. Let bloom for 30 seconds.

  • Slowly begin pouring water into the center of the grounds using a circular motion. Always keep the water level low in the filter. The key is a slow, controlled pour. Never pour directly down the sides of the dripper, and make sure that your water temp is constant.

  • Continue the circular pouring until you reach 353 grams. The total time for the pour should be around 2:30-2:45 seconds.

  • Sip accordingly.

Taking it over the finish line... For best results always use fresh coffee, filtered water, and a quality burr grinder. While it may sound complicated, we highly recommend using a timer and a scale with a tare so that every factor – coffee weight, water weight, pouring time – is consistent. This makes the process easy and eliminates guesswork so you’re always confident you can replicate yesterday’s brilliant cup.