The Brew Guide
Hario V60 — Pour Over
The V60 is the modern barista's pour-over of choice. Its conical shape and spiral ridges promote even extraction and let the inherent character of the coffee come through. For a washed Yirgacheffe, this is the brewer that lets the florals and citrus speak.
What you need
- ▪Hario V60 dripper (01 or 02 size)
- ▪Hario V60 paper filter
- ▪Burr grinder
- ▪21g whole bean coffee — Yirgacheffe Batch 001
- ▪350g water just off boil (~96°C / 205°F)
- ▪Gooseneck kettle
- ▪Scale
- ▪Timer
- ▪Server or mug
The method
- 01
Rinse the filter
Fold the filter along its seam and seat it in the V60. Rinse with hot water to remove paper taste and pre-heat the brewer + server below. Discard the rinse water.
- 02
Grind and dose
Grind 21g of coffee to medium-fine — slightly coarser than table salt. Place the V60 on the scale over the server, add the grounds, level them with a gentle tap, and tare to zero.
- 03
Bloom
Start the timer. Pour 60g of water in slow circles, just enough to saturate all the grounds. The coffee will dome and release CO2. Let it bloom for 30–45 seconds.
- 04
Main pour
At 0:45, pour in slow concentric circles from centre out, then back in. Add water until the scale reads 200g (at ~1:15). Pause briefly, then pour again up to 350g total by 2:00.
- 05
Drawdown and serve
Let the V60 finish draining — total brew time should land between 2:45 and 3:15. Lift the dripper away, swirl the server, and pour. The cup should taste bright, tea-like, and balanced.
A few notes
- —If the brew runs faster than 2:45, grind finer. Slower than 3:15, grind coarser.
- —Pour in the centre to keep the bed flat. Avoid pouring directly on the filter walls.
Get the gear
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