The Perfect V60: A Precision Brewing Guide
The Hario V60 produces a clean, bright cup when brewed correctly. Here's everything you need for consistent results every time.
What You'll Need
- Hario V60 dripper (size 02)
- V60 paper filter
- 20g coffee beans
- 300g water at 93°C
- Burr grinder
- Scale with timer
- Gooseneck kettle
Grind Size: 700-900 Microns
The V60's sweet spot sits between 700-900 microns—roughly the size of granulated sugar. Too fine (below 600 microns) causes over-extraction and bitterness, while too coarse (above 1000 microns) leads to weak, sour coffee.
Starting Point: Begin at 800 microns. With a micron-calibrated grinder, you can dial in with real precision rather than guessing between arbitrary steps or clicks.
Fine-Tuning: If your brew time exceeds 3:00 or tastes bitter, adjust coarser by 50 microns (try 850). If it finishes under 2:15 or tastes sour and weak, go finer by 50 microns (try 750). These incremental adjustments let you zero in on your perfect extraction without overshooting.
Bean Variables: Different roasts and origins behave differently. Light roasts often need 750-800 microns for proper extraction, while medium roasts shine at 800-850 microns. Once you find your setting for a particular coffee, note it down—you can return to that exact micron measurement next time.
The Brewing Method
Prep: Rinse your filter with hot water to eliminate paper taste and preheat the dripper. Discard the rinse water, add your ground coffee, and create a small well in the centre.
Bloom (0:00-0:45): Pour 40g of water in a spiral motion, ensuring all grounds are saturated. This releases CO2 trapped in the beans. Wait until 0:45 on your timer.
Main Pour (0:45-1:30): Pour water in concentric circles from the centre outward, avoiding the filter walls. Add water in stages: pour to 150g by 1:00, then to 300g by 1:30. Keep the water level consistent—not too high, not too low.
Drawdown: Allow the coffee to drain completely. Total brew time should be 2:30-3:00 minutes.
Troubleshooting
Too bitter or astringent? Your grind is too fine, or your water is too hot. Move up to 850-900 microns and drop temperature to 90°C.
Too sour or weak? Dial down to 700-750 microns, or increase water temperature to 95°C.
Channelling (uneven extraction)? Tap the dripper gently after adding coffee to level the bed, and maintain gentle, consistent pouring. If it persists, try adjusting 25 microns finer—sometimes channelling occurs when grind is too coarse and water flows too quickly through gaps.
Final Tips
Fresh beans matter. Coffee degases significantly after roasting—use beans within 2-4 weeks of roast date for best results. Store in an airtight container away from light and heat.
Water quality impacts flavour dramatically. Use filtered water with 50-150 ppm total dissolved solids for optimal extraction.
Keep a brewing journal. Note your micron setting, brew time, and tasting notes for each coffee. This creates a reference library—when you switch coffees or roasters, you'll have data to guide your starting point rather than guessing from scratch.
The V60 rewards precision and practice. The ability to make controlled, repeatable adjustments means every brew can be better than the last. Once you nail your grind size and pouring technique, you'll consistently brew exceptional coffee at home.
