How to Brew Coffee with Hario V60 Coffee Dripper – Step by Step Tutorial

Simon Calvin
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Why Would We Love It?

Because of its unique paper filter design, the Hario V60 is able to remove most of the sediments from your coffee.

Because of the short brewing time, the Hario is able to bring out bright acidity in your coffee.

And because the Hario V60 is cone- shaped, aromas are able to develop properly, adding a big punch of flavor.

Thus, the Hario V60 is a versatile machine for brewing flavorful, complex coffee.

In this article, you’ll get a brief introduction to the Hario V60, including its features, its brewing step-by-step and how to use the Hario Skerton.

And finally, you’ll get a step-by-step instruction on how to properly brew coffee with Hario V60 coffee dripper.

What Do I Need?

The first thing that you will notice about the Hario V60 Coffee Dripper is the sturdy design. The flat-bottomed 60-degree cone shape is similar to most French presses, but the size is much smaller and the filter is more on the fine side. This allows for a stronger yet more filtered brew because more of the oils remain in the coffee itself.

The Hario V60 comes with a plastic cone used to tamp the coffee grounds after pouring them in. This ensures complete saturation of the grounds. You will need additional filters to make two or more cups of coffee. The filters fit over the plunger and have a very fine mesh. You can easily cut them to the circumference of your glass as well.

Pour Over Coffee Brewing Using Hario V60 – Step by Step Instructions

A Hario V60 reusable coffee filter makes a fantastic cup of coffee. Brewing coffee with the V60 method is so easy that anyone can do it. You can use the Hario V60 filter for both hot and cold brews, and each method makes a distinctive, full-flavored personal cup of coffee.

For cold brew, the concentrated coffee is mixed with filtered water and then served over ice. For a hot brew, the slurry of grounds and water is filtered into a mug of hot water. Brewing a cold brew with the V60 takes longer, but the result is a mellow, smooth cup with a flavorful body. A hot brew will yield a strong, full-bodied cup that is best suited to a larger mug.

We’ll cover everything you need to get started with your V60, and then you can blaze your own path in the brewing process.

Step 1:

Next, measure the predetermined amount of water and put it into your kettle. It’s important to use a measuring tool while doing so. The right amount of water depends on whether you’re using a filter, like Hario V60, or not. If you’re using filters, the correct proportion of coffee and water is one heaping tablespoon of coffee per 8 oz. of water. If you want to use a regular coffee filter, the right amount is about one heaping tablespoon of coffee per four ounces of water.

Step 2

Brewing the Coffee

Now that you have your coffee grounds in the filter, it’s time to brew the coffee. Don’t pour the hot water in the filter, because that could burn your hand when you try to pour the water back into the coffee pot.

Use a kettle hot enough for your coffee filter – about 195 degrees Fahrenheit. If the water is hotter than that, it could burn the ground coffee, which will make the coffee bitter.

Place a kettle on low heat, or on a hot plate or stove top burner. Once the water is heated, it’s ready to pour.

{1}. Pour 200ml of water in the filter. This is about 1/3 the way up the filter. Using too much water may leave coffee grounds in lower cups (if you are using multiple cups).
{2}. Let the water soak into the coffee for 30 seconds.
{3}. Pour a little water over the coffee. The amount of water varies depending on the thickness of the coffee layer. Use about 50-200ml for lighter coffee layers of 2-5mm. Use about 125-250ml for thicker coffee layers of 5-8mm. Use about 200-300ml for the remaining flow.

Step 3

The coffee has to go through the filter to get rid of unnecessary sediments and fine particles. This filter will provide you with a much more velvety taste and even textured coffee liqueur.

Now use a spoon and remove any excess water on the side of the cup. The smell of ground coffee will infuse with the hot water.

The hot water should fill up till 1 cm from the top of the cup.

Before putting on the paper filter, make sure to put it inside a paper cup and tape it to the cup.

After that, put the filter in and fill it with the ground coffee.

Use the scale to measure the required amount of coffee.

Put the ground coffee in with the help of a spoon.

Fill it up or close till 1 cm from the top.

Now take the Hario cup and warm it with hot water.

Once the cup is warmed up, pour out the water.

The warm and wet Hario coffee dripper will help improve the brewing speed as well as the taste.

Place it on the cup so that it sits on the sides and the holes on the cup is covered.

Now put the ground coffee in it and wait for the brewing to begin.

This masking tape should be put on to avoid the dripping of water from the tea.

Step 4

Brewing

This part might seem a little tricky at first, but I’ll walk you through it.

When you plunged the paper filter, the actual coffee pour might not be even. You can either level it by moving the cup around.

Or pour water into the opposite side. Obviously, you have to continue to do it.

But you’re left with an uneven amount of coffee and water in your cup.

There’s a solution, though.

The best way is to be quick to remove the lid and wait for another 20 seconds or so. Also, make sure that the bubbles have stopped rising.

When you’re ready to remove the lid, remember to always slowly pull the lid off.

If you’ve done everything right, this is it.

The coffee is evenly distributed, you get more insight into the brewing process, and you can really appreciate the process of create such great coffee.

Step 5

6 and 7: Start brewing whenever you’re ready

Yes, you got it! The most difficult part is already over. You will start brewing whenever you’re ready, and this may happen a while after the bloom. Depending on the temperature and the coffee used, we recommend waiting about 1 minute before starting to brew.

Keep checking the water level to make sure that it doesn’t go below the lower ring.

If you’re using a coffee grinder, grind your coffee as fine as possible. Make sure not to go over 18.8 microns.

Step 6

Finish the Pour

Once you have the amount of coffee that you want, you can begin to finish the pour and collect the last bit of coffee.

The first thing that you need to do is gently pull the stirrer back towards you. This agitation will help the last of the coffee to settle on the walls of the filter so that there are no gaps for the water to run through.

Place the filter directly under the stream so that the water runs straight down onto the coffee.

You can gently tap the sides of the filter with the end of the stirrer to help the last of the water to drip through. This will also help to dislodge any more of the grounds that are adhering to the walls of the paper filter.

Pour the water over the coffee grounds several times in a controlled and gentle manner.

This will help to rinse the coffee grounds and clean out the filter.

Finally, stop pouring and let the remaining water pool on the paper. Gently rock the dripper back and forth until all of the water has dripped through.

Once you are done, place the drip filter and the coffee grounds on the compost pile. Enjoy your coffee!

Step 7

Final Drip

Take the kettle off of the heat and stir the coffee. Pour the coffee into a bucket or other large container to cool it, stirring every minute or so. This step is important to remove the extra heat and to break up the coffee bed. We want to make sure that the water flows evenly over the bed of coffee, so don’t forget to stir!

I like to pour a little water over my coffee bed before I pour the rest of the water in. This will make it easier for the water to flow and it will prevent the coffee from being exposed to the air for too long.

When you’re done brewing, you can just pour the coffee back into your filter and keep it in an airtight container in your refrigerator for 7-10 days. You should probably use a new filter each time.

Step 8

Ladle to Serve

When your pour is finished, it’s time to serve. Decide if you want to pour it into your cup or just leave it on the counter to cool. When serving, try to aim for anywhere on the coffee bed. Most coffee has a sweet spot, or a few spots, depending on how fine or coarse the grounds are, where the flavor is the best. You can easily find this point by tasting as you’re dripping (with the lid off). Sometimes you need to stir in order to bring more flavor to the top.

Decide how much coffee you want to serve. By the cup, or in a French press – the more concentrated style of French-pressed coffee is my fave. When you’re filling your cup, aim for the edges. This way you’re sure to capture the coffee bed’s natural foam.

When you move the pot to pour, you’re going to need to stir in order to evenly disperse the coffee and grinds.

Step 9

Serve and Enjoy!

Are you ready to try out your own pour-over coffee dripper? If so, all you need to do is place it over your cup or mug, put a fine-mesh strainer on top of it, and make sure it sits securely in its place. Then all you need to do is pour hot water slowly over your freshly ground coffee.

Step 10

After you have completely filled the grid with coffee, give it a gentle tap to remove any excess grounds. The idea is to have the coffee completely covering the V60 filter without having any grounds left in the bottom of the cone. Tap lightly to get rid of any excess grounds and be careful not to knock more grounds through the filter. The last thing you want to do is accidentally brew your coffee with grounds.

Because the Hario V60 Coffee Dripper has a small hole and a narrow, tapered top, this works to your advantage. If you plunge too hard or spill with too much grounds, it’s not that big of a deal because you won’t lose much coffee. Only the best coffee grind will result in a clean, dry, coffee finial that’s paper-thin.

If you’re using a scale, you’re coffee should be between 17-20 grams.

Step 11

The alternative to pouring over brewed coffee is to pour the hot water first, wait for it to drip through and discard the water, and then pour the coffee over it. When you want to make sure that all of the coffee gets evenly saturated, then this is a good idea.

However, a full, delicious cup of coffee requires that you practice pouring over the grounds. To ensure that the entire puck gets evenly covered in water, just pour the water on one side of the V60 and let it flow down the length of the channel. The coffee will begin to drain as the water approaches it.

Step 12

Pour your hot water, with all the coffee grounds in it, through the coffee filter.

This is typically done just slowly pouring the water in. You should hear the water pouring through the filter. You’ll see it coming through the little holes in the filter and the screen.

Pour the water in a circular motion so as not to water down the coffee in any one spot.

Step 13

Pour hot water into the grounds.

Measure out 63.5 ml of water. Pour water into the grounds slowly and evenly. This should take no more than 20 seconds.

If you are using the glass V60 you can watch the bottom of the pour to make sure you are flooding the grounds evenly. The water should be about 1.3 mm deep.

Using a bag? Your grounds are automatically saturated when you pour. But you can always pour more water if you think there are any dry spots.

Experimenting With Your Coffee

If you are an early morning coffee drinker, you’ll be intrigued with the Hario V60 coffee dripper. It has become very popular because it offers a nice cup of coffee in a very uncomplicated way. And, it’s time for this great coffee maker to get even better. You need to experiment with the overall process in order to make an exceptional cup of coffee. Follow these simple tips for brewing a Hario V60 coffee dripper to the letter.

Adjust the Water-Coffee Ratio

The main issue that turns people off to using a V60 for brewing is the issue of grind fineness. The grind consistency of your coffee doesn’t really matter, but the coarseness of the coffee grind does. A finer grind will yield an extraction spread over a larger time period, resulting in a lighter, less acidic cup. A coarser grind will extract faster, resulting in a heavier, sweeter cup.

If you want to make a balanced cup of coffee, you will need to adjust the water-to-coffee ratio. The best way to do this is to grab the Hario Drip Scale. By weighing your ground coffee, you can calibrate the ratio to create a more balanced cup.

Adjust the Grinds

It’s common for people to simply scoop coffee straight from the bag. But for the fluffiest results, you should adjust your coffee grinds to your specific brewer.

For coffee drippers, a medium-coarse grind is generally best (like percolator grounds). It should feel a little coarse and clumpy and shouldn’t sift through the grinder when poured.

Experiment with different grinds until you figure out what works best for you.

Adjust the Pouring

Don’t pour straight down, keep the angle between 35 and 45 degrees. As long as you keep that in mind you shouldn’t have any trouble. If you’re having trouble at first, try a shallower angle then slowly increase the angle until you find the sweet spot.

Step by Step

Place the filter in the dripper with the big hole side up. It will be a tight fit so you’ll have to force it into place. Just wiggle the filter around and it will go in. Once the filter is in place, pour hot water into the V60 to preheat it. Submerge the brewer in the sink and patiently wait for about 30 seconds.

Tasty Brewing Methods with Hario V60

The Hario V60 coffee dripper is a very popular brewing method, it helps you extract the best coffee flavor from the ground beans.

This method has started to gain popularity among coffee lovers because of the coffee it makes.

The coffee made using this method is aromatic, flavorful … among other things.

One thing to note is that this method is not suited for large gatherings as it only gives you a single portion.

This is a very simple process that is easy to master, and can be done by following the steps outlined below.

Add the coffee grounds to the coffee dripper

This method is different from others because it only uses the ground beans. No paper filter

Fill the coffee dripper with hot water

You need to get the dripper hot so that it can be used with hot water later.

If you are brewing a small quantity using the single cup paper filters, you just have to pour hot water to remove the grounds. While the dripper is heating up, it is a good time to measure out the water you are going to use.

Start dripping and enjoy

With the dripper ready for use, you can start pouring the water.

You need to pour in fast; as if you are trying to fill a glass and add some water. This is done to extract the coffee oils.

Doubleshot

(225 ml)

Start with a cold borosilicate glass of about 355ml.

Barefoot

What we need: Guinevere G2 Glass Pour-Over Coffee Dripper, 400ml kettle, scale, and a scale-cup.

Ingredients: 55g of ground coffee (careful not to spill).

Start by measuring the ground coffee:

►Add 0.7g of ground coffee for every fluid ounce of water. The coffee should weigh about as much as the volume of water it will be absorbing.

►Fill the kettle with hot water and set it on a scale. Our kettle weighs 400ml.

►Put the kettle on your stove and turn the heat to 1.0.

Steps:

{1}. Start by grinding your beans to a coarse setting (like kosher salt). The coarser the grind, the slower the absorption and the higher the total extraction.
{2}. Remove the metal filter and insert the paper filter. Dip the filter in the hot water briefly to soften it.
{3}. Portion out the ground coffee (the grounds should be about the thickness of a dime) and then gently tap the sides of the dripper. This will remove any air in the bed of grounds and ensure an even extraction.
{4}. Set up your dripper over a brew-by-weight (or -time) scale and zero out the weight.

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