V60 Pour Over Method

Grabbing a pour over coffee has never been easier, with all good cafes these days offering this method of brewing (if they don’t, be suspicious). As a result a lot of our customers have gone out and purchased equipment to do this at home, of which, the Hario v60 setup has been by far the most popular. We thought we would share our method of brewing a pour over and some of the science behind this process.

What you will need

We are going to keep things pretty general here. The roast level and origin of the coffee will require you to tweak the setup and timings slightly, but we have found this to be a good all-round setup.
• 340g Water
• 20g Coffee


Use filtered or ideally natural spring water (still, not sparkling). Water from the tap will have an affect on the final taste as does mineral water.


We recommend a consistent medium grind. A lot of the resulting flavour will come down to the extraction time and how coarsely the coffee is ground. The finer the grind the more surface area of the bean is exposed and the faster the extraction. Conversely, if you were to use whole beans, you are limiting the surface area and barely any water would be able to penetrate and dissolve the solubles in the coffee cell. The soluble parts of the coffee cell contain natural sugars and organic acids as well as some more unpalatable parts. Thankfully the sugars and acids happen to dissolve faster than the less desirable parts. The longer the extraction, the more of the unpalatable parts get dissolved and the coffee will take on a more strong and bitter flavour. A medium grind will mean that we get a good balance between the extraction time and solubles dissolved.


• Burr Grinder
• Kettle (pour over kettle preferable)
• Scale (preferably drip scale)
• Filter
• Cone
• Carafe (serving vessel)
• Timer
• Cup
• Spoon

Step 1

Bring the water to 93°C (200°F) and pour enough through the filter and cone to thoroughly wet the filter. This will make sure that the coffee doesn’t pick up any papery notes! Pour the excess water from the carafe into the cup to pre-heat it.

Step 2

Add the coffee grounds into the filter and pour 40g of the water to coat the grinds and start the wetting phase. The coffee grounds will start to swell and bubble slightly (bloom!). Let this phase continue for 30 seconds.
The reason this is so important is that during the roasting process lots of carbon dioxide gets trapped in the coffee bean and has to be released. On the London Underground, you have to wait for the passengers to get off the train before those waiting can get on. Coffee brewing works in a similar way, you have to get rid of as much of the Co2 before the water can get in and the flavour extracted. Lighter roasts take longer for the CO2 to release as it’s trapped inside the cell structure of the bean, with darker roasts this structure has been broken down more and therefore releases faster.

Step 3

Start pouring the water in a slow steady stream from the middle of the grounds and move it in a circular motion towards the outside. When the water has backed up slightly, gently scrape the coffee from around the sides and stir really gently. Finally keep pouring until all of the remaining water has filtered through. The total brew time should be around 2:15->2:30, if it takes longer you may start to extract the more undesirable flavours as mentioned earlier in the post.
Note: Don’t forget to remove the water previously poured in the cup to warm it up, before serving!

THat's it!

You should now have an incredible tasting coffee ready to go! We would love to hear your own methods, so please comment below. If you are just starting out, we certainly recommend the Hario 500 ml V60 Drip Decanter Pourover Coffee Brewer Server as a great starting point.

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