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Hario V60

Why Brew With The Hario V60 Dripper

Smooth. Sweet. Clarity. Subtlety—that's what you get in a cup of V60 coffee. The go-to method for home brewers and Brewers Cup Champions alike, the Hario V60 delivers not only the perfect amount of coffee but also unlocks flavors other brewers can't. Sorry to all the auto-drips out there gurgling in disgust. Hario went commercial with the V60 dripper, named for its 60° cone, in 2005, which was an all-around busy year. The AeroPress came out then and Revenge of the Sith was raking in millions. What a year.

The V60 takes control to a whole new level (see Kasuya's 4:6 Method). Here, you can fine-tune the flavor and acidity of your coffee, as well as experiment with different grinds, pours, preps (divot, kubomi, etc.), zero-bypass tools, techniques, and so much more. The V60 is the tool of the coffee artisan, so let's make some.


We recommend measuring by weight instead of volume for the most accurate brew ratio.




15g (2 tbsp)




250g (9 oz.)


3 mins.

A range server beneath a coffee dripper sits on a white scale against a black background.



  1. Fold your filter along the scalloped edge, place in the dripper atop a vessel, and rinse with hot water to remove the paper flavor and preheat your vessel.
  2. While that's dripping down, grind 15g of coffee to a medium-fine consistency.
  3. Discard your rinse water and add the coffee to the filter. Make a divot in the center to help with saturation.
  4. Tare your scale, start the timer, and bloom 30g water for 45 seconds in concentric circles.
  5. Break the crust at 45 seconds, bringing the total water up to 170g. Give the slurry a light stir and let it draw down until 2 minutes.
  6. For our final pour, bring the water up to 250g. Your brew should be done by 3 minutes.
  7. Serve immediately.

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