The V60 is the cone that made pour-over a hobby. A 60-degree angle, a single large hole, and spiral ridges that let air escape as water drains — which means you, not the brewer, control the extraction. Flow rate is entirely in your pour. That's what makes it rewarding and occasionally infuriating. Expect clarity, brightness, and a cup that changes noticeably when you change one variable.

Step 0: Rinse Filter

Rinse your Hario paper filter thoroughly with hot water. The V60's thinner filters are especially susceptible to papery off-flavors if not rinsed.

Step 1: Grind

Grind 15g to medium — slightly finer than standard pour over. The V60's single large hole drains fast; a medium grind slows it enough for proper extraction.

Step 2: Bloom

Pour 30g water, wait 45 seconds. Swirl gently to saturate all grounds evenly.

Step 3: Pours

Pour in 3–4 additions: 30g bloom → 90g at 0:45 → 150g at 1:30 → 225g at 2:00. Aim for a total drain time of 3:00–3:30.

Drains too fast: Grind finer. The V60's open cone drains quickly — this is the most common V60 issue.

Flat or hollow taste: Your pour technique may be agitating the grounds unevenly. Use a slow, controlled spiral.

Channeling: Dry patches in the grounds cause uneven extraction. Bloom with a swirl or gentle stir to saturate fully.

What's the difference between V60 and a standard pour over?

The V60 has a single large hole and spiral ribs that let you control drainage speed entirely through grind size and pour rate — making it more responsive and demanding than drippers with multiple smaller holes.

Which V60 size should I use?

Size 01 for 1 cup, size 02 for 1–4 cups. Most people use a 02. The plastic version brews identically to ceramic — don't let anyone tell you otherwise.