How to Make a V60 Pour Over: A Step-by-Step Guide for Perfect Filter Coffee

The Hario V60 is one of the most popular pour-over brewers for a reason: it produces a clean, bright, and flavourful cup of filter coffee. Its simple cone design lets you control every variable—water temperature, pour rate, and grind size—to highlight the unique characteristics of your beans. Whether you're new to manual brewing or looking to refine your technique, this V60 pour over guide will walk you through the essential steps.

Before we start, a quick note on freshness. The best filter coffee method starts with freshly roasted beans. At Square Mile Coffee Roasters, we recommend using coffee within two to four weeks of the roast date. For this guide, we'll use a washed Ethiopian coffee like our Our Pick Washed Espresso Subscription, which shines with the V60's clarity. But any single-origin or blend works—just adjust your grind accordingly.

What You'll Need for V60 Brewing

To make V60 coffee, you'll need a Hario V60 dripper (ceramic, glass, or plastic), V60 filter papers, a gooseneck kettle for controlled pouring, a digital scale, a grinder, and a mug or carafe. The gooseneck kettle is crucial for the circular pour that evenly saturates the coffee bed. If you don't have one, a steady hand and a small spout pitcher can work in a pinch.

Your grinder matters too. For a V60, you want a medium-fine grind—similar to sea salt. If you're using a blade grinder, consider upgrading to a burr grinder for consistency. The Sworksdesign WDT Tool & Magnetic Stand can help break up clumps and ensure even extraction, especially if you're grinding right before brewing.

• Hario V60 dripper (size 02 is versatile for 1-2 cups)
• V60 paper filters (bleached or unbleached—rinse either way)
• Gooseneck kettle with temperature control (aim for 94-96°C)
• Digital scale accurate to 0.1g
• Burr grinder for consistent particle size

The Square Mile V60 Recipe: Step-by-Step

Start by boiling your water and letting it cool slightly to around 95°C. While it cools, place a filter in the V60 and rinse it with hot water to remove paper taste and preheat the brewer. Discard the rinse water. Weigh out 15g of coffee for a single cup (250ml yield) and grind it to a medium-fine consistency. Place the V60 on your mug or carafe on the scale and add the ground coffee. Gently tap to level the bed.

Start your timer and pour 30g of water in a slow, circular motion starting from the centre outward, ensuring all grounds are saturated. Let it bloom for 30 seconds. The coffee will degas and swell—this is normal. After the bloom, pour the remaining water in two or three stages, maintaining a steady spiral pour. Aim to finish your total water (250g) by 1:30 to 1:45. The total brew time should be around 2:30 to 3:00 minutes. If it runs faster, grind finer; if slower, grind coarser.

• Coffee dose: 15g (adjust for strength)
• Water temperature: 94-96°C (just off boil)
• Bloom: 30g water for 30 seconds
• Total water: 250g (about 1:16 ratio)
• Total brew time: 2:30-3:00 minutes

Tips for Consistency and Better Flavour

Consistency is key in pour over coffee steps. Always use the same grind size, water temperature, and pour technique. A digital scale removes guesswork. If your coffee tastes sour (under-extracted), try a finer grind or hotter water. If it's bitter (over-extracted), go coarser or cooler. Small adjustments make a big difference.

Another tip: pour in a steady spiral without hitting the filter walls directly. This keeps the coffee bed even and prevents channeling. After your final pour, give the V60 a gentle swirl to flatten the bed and ensure all grounds are extracted equally. And don't forget to preheat your mug or carafe—cold cups can drop the temperature of your coffee by several degrees.

• Use a timer to track bloom and total brew time
• Swirl the V60 after the final pour for even extraction
• Preheat your serving vessel to maintain temperature
• Experiment with the ratio: start at 1:16 and adjust to taste

Why V60 vs Chemex? Choosing Your Pour-Over

Both the V60 and Chemex produce excellent filter coffee, but they have distinct differences. The V60's single large hole allows for faster flow and more control over extraction, resulting in a brighter, more tea-like cup. The Chemex uses a thicker filter and a slower drawdown, giving a cleaner, heavier body with less sediment. If you prefer clarity and acidity, go V60. For a smoother, fuller mouthfeel, choose Chemex.

The V60 is also more forgiving for single cups and easier to travel with. Many home baristas start with the V60 because it's affordable and the technique is straightforward to learn. Once you master the V60 brewing technique, you can apply similar skills to other pour-over methods. Whichever you choose, fresh beans and proper technique matter most.

• V60: faster flow, brighter acidity, more control
• Chemex: thicker filter, cleaner cup, heavier body
• V60 is better for single servings and experimentation

Making a great V60 pour over is about practice and paying attention to the details. With the right beans, a consistent grind, and a steady hand, you'll be rewarded with a clean, delicious cup every time. Start with the Square Mile recipe, adjust to your taste, and enjoy the process. For a special treat, try our Prepaid Our Pick Espresso Subscription Weekly 12 months—it's not just for espresso; many of our single-origin espressos make fantastic filter coffee too.