The Ultimate V60 Technique

A simple, repeatable V60 method designed to work equally well at home or in a cafe, with any kettle.

Tap any underlined number to read where it came from. Numbers marked estimated are ones the creator never gave, so we worked them out.

What you’ll need

Hario V60
gooseneck visible in frame; preference stated for pouring from the kettle you boil in
Scales

30g

“I'm gonna be brewing 30 grams to 500 grams”

the creator said this · transcript, 4:06

Coffee

500g

“I'm gonna be brewing 30 grams to 500 grams”

the creator said this · transcript, 4:06

Water

1:16.7

Ratio

100°C

my preference is that you pour the water into the V60 from the kettle that you boil it in

we worked this out · transcript, 2:13 — pouring directly from the boiling kettle means water is at 100 °C

Temperature (estimated)

—

Brew time

medium-fine

This is my recommended technique for making coffee with the Hario V60, and any other cone-shaped brewer with a large open area.

we worked this out · description box

Grind (estimated)

Grind: slightly finer end of kind of medium

Designed on: Hario V60
“Today we're gonna be talking about how to brew with the Hario V60.”
the creator said this · transcript, 0:12
Works with: conical paper dripper
This is my recommended technique for making coffee with the Hario V60, and any other cone-shaped brewer with a large open area.
we worked this out · description box

Brewing a different amount?

grams

Makes 500g

Water in the brewer over time, drawn from the recipe.

0:00

0:00pour to 60gbloom pour, 2 g water per gram of coffee; aim to wet all grounds
↳swirlswirl brewer in circular motion until slurry looks evenly mixed
↳waitbloom rest up to 45 seconds (30 s minimum in a cafe context)
0:45pour to 300gpour to reach 60% of total brew weight (300 g cumulative) by 1:15you have 30s
1:15pour to 500gslower pour to reach 100% of brew weight in the next 30 seconds; pulse if no gooseneck
↳stirone stir each direction with a spoon to knock grounds off sidewalls without creating a lasting swirl
↳swirlone final swirl to keep the bed flat for even extraction
↳drawdownallow to drain fully; aim for a flat bed at the end

Weights are cumulative: what the scale reads when that pour finishes.

Filter rinsed first: Yes
“you also wanna rinse out your filter paper. That will help remove any potential papery tastes and it will also preheat the brewer.”
the creator said this · transcript, 4:39
Kettle: gooseneck visible in frame; preference stated for pouring from the kettle you boil in
“gooseneck kettle visible on the right of the three kettles shown; Hoffmann states his preference for pouring from the boiling kettle”
seen in the video · frame at 2:40; transcript 2:13
Agitation: swirl after bloom; stir both directions after final pour; final swirl before drawdown completes
“begin to swirl in a circular motion”
the creator said this · transcript, 5:51 — first agitation; second and third agitation sourced from 'grab a spoon and give the V60 a little stir in one direction and then a little stir in the other direction' (transcript 8:30) and 'give it one final swirl' (transcript 8:54)

Style: clarity
Great technique, it's just gonna give you transparency on your ingredients.
we worked this out · transcript, 2:42 — high-agitation bloom swirl followed by controlled pours in a fast-draining conical paper brewer is associated with a clean, clear cup
Suits: light, medium, dark roasts
“If you're using a pretty dark roasted coffee, it's okay to wait 15, 20, 25 seconds after the water is boiled before starting to pour but if you're brewing something very light, the hotter the better.”
the creator said this · transcript, 5:15 — all roast levels addressed; dark roast gets a temperature adjustment, not an exclusion

Where the creator did not say how their coffee tastes, we have estimated it.

This recipe is James Hoffmann’s. We have written out the numbers and linked to where they published it.