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.
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.