Brewing with Hario V60

Mastering the Art of Coffee Brewing with Hario V60: A Journey of Flavor and Precision

In the ever-evolving landscape of coffee brewing, there exists a method that combines elegance, precision, and a touch of Japanese craftsmanship – the Hario V60. Renowned for its iconic design and ability to produce a clean, flavorful cup, the V60 has become a favorite among coffee connoisseurs seeking perfection in every sip. Join me as we explore the rich history, intricate mechanics, and exquisite artistry behind the Hario V60, along with a tantalizing recipe to elevate your coffee experience.

A Glimpse into the Past:

The story of the Hario V60 traces its roots back to the early 20th century in Japan, where Hario, a company with a rich tradition of glassmaking, first began its journey. Founded in 1921, Hario initially focused on producing heatproof glassware for laboratory and industrial use. However, it wasn't until the mid-20th century that Hario ventured into the realm of coffee equipment, driven by a passion for innovation and a commitment to quality craftsmanship.

In 2005, Hario introduced the V60 dripper, a cone-shaped brewing device designed to facilitate optimal extraction and accentuate the nuanced flavors of specialty coffee. With its spiral ridges and large opening, the V60 allows for precise control over brewing variables such as water flow rate, temperature, and extraction time.

The Art of Hario V60 Brewing:

Brewing coffee with the Hario V60 is a delicate dance of science and art, where every element – from the grind size to the pouring technique – plays a crucial role in shaping the final cup. Here's a step-by-step guide to mastering the art of V60 brewing:

Recipe: Hario V60 Single Cup Brew


- 15g of freshly ground coffee (medium-fine)

- 250ml of filtered water (just off the boil)

- Hario V60 dripper

- V60 paper filter

- Kettle

- Timer

- Scale

- Mug or carafe

1. **Preparation**: Place the V60 dripper on top of your mug or carafe, and rinse the paper filter with hot water to remove any paper taste. Discard the rinse water.


2. **Grind**: Weigh out 15g of whole coffee beans and grind them to a medium-fine consistency, similar to sand.

3. **Bloom**: Add the ground coffee to the rinsed filter, ensuring the bed is level. Start your timer and pour just enough hot water (around 30ml) to saturate the grounds evenly. Allow the coffee to bloom for 30 seconds. This releases trapped gases and prepares the grounds for extraction.

4. **First Pour**: After the bloom, begin pouring the remaining water in a slow, circular motion, starting from the center and spiraling outwards towards the edges. Aim to maintain a steady stream of water, pouring in intervals to keep the coffee bed submerged without overfilling the dripper. Using a gooseneck kettle helps with this.

5. **Extraction**: As you continue pouring, monitor the flow of water through the grounds, adjusting your pouring speed and technique as needed to maintain a consistent brew time. The entire brewing process should take around 3 minutes.

6. **Serve and Enjoy**: Once the water has drained through the coffee bed, remove the V60 dripper and discard the used filter. Give your freshly brewed coffee a gentle stir to homogenize the flavors, then take a moment to inhale the rich aroma before indulging in the exquisite flavors of your carefully crafted cup of coffee.


Brewing coffee with the Hario V60 is more than just a routine – it's a journey of discovery and refinement, where each cup represents a unique expression of flavor and craftsmanship. Whether you're a seasoned barista or an aspiring coffee enthusiast, the V60 invites you to explore the boundless possibilities of specialty coffee brewing, one meticulously crafted cup at a time. 

Leave a comment

Please note, comments must be approved before they are published