How to brew the perfect V60 pour-over

Grind size, water temperature, pour technique — our head roaster walks you through every variable for a flawless cup.

The V60 is one of the most rewarding ways to brew coffee at home. Its ridged cone design and single hole encourage you to control every variable: how coarse you grind, how hot your water is, and how fast you pour. Get those three things right and you'll unlock the full flavour potential of any filter-friendly bean.

What you need

• Hario V60 dripper (size 02)
• Paper filter (rinsed with hot water to remove papery taste)
• 15g of freshly ground coffee (medium-fine, like coarse sand)
• 250ml of water at 93°C
• Digital scale with timer

The pour sequence

Start with a 30ml bloom pour — circular, covering all the grounds. Wait 30 seconds for the CO₂ to escape. Then pour in three slow, concentric spirals to reach your total 250ml at around the 3-minute mark. The goal is an even draw-down: if the bed looks dry and flat, your extraction was clean.

Every bean is different. Lighter roasts need slightly finer grinds and hotter water. Start here and adjust from cup to cup until the balance is exactly right for you.