Hario V60: A Clear Recipe, Ratio and Grind Guide

Key Takeaways

• 1Use one complete recipe first: 15 g coffee, 250 g (8.5 US fl oz) water at 93°C (199°F), a medium grind and a 2:30–3:00 target from the first water.
• 2Read the scale cumulatively: 45 g (1.5 US fl oz) for the bloom, then 150 g (5.1 US fl oz), then 250 g (8.5 US fl oz). The three additions are 45 g (1.5 US fl oz), 105 g (3.6 US fl oz) and 100 g (3.4 US fl oz).
• 3Taste before adjusting the grind, and change one variable at a time. Record drawdown alongside the flavor.

Highlights

Coffee and water

15 g + 250 g (8.5 US fl oz)

Input ratio

1:16.7 by weight

Water temperature

93°C (199°F) in this recipe

Brew time

2:30–3:00 including bloom

What Is Hario V60?

The V60 is one specific pour-over dripper, not a separate name for all pour-over coffee. Its pointed cone, spiral ribs and open outlet let water pass through ground coffee into a cup or server. The “60” refers to the cone angle. Matching paper retains the grounds.

The opening has no stop valve: water drains while you pour. Grind, filter, dose and pouring therefore work together. A Hario Switch adds a valve for steeping; a standard V60 does not. See the broader pour-over guide if you are still choosing a dripper.

V60 Recipe

Use 15 g coffee and 250 g (8.5 US fl oz) water for one small serving. This recipe adapts Hario UK’s guide, with 93°C (199°F) chosen within its recommended range. Allow about five minutes with hot water ready, including filter preparation. The amount of coffee collected will be less than the water added.

Recipe

Hario V60, 15 g Coffee, 250 g Water

Makes:

1 serving

Time:

About 5 minutes with hot water ready; 2:30–3:00 brewing

Print recipe

Ingredients

• 15 g coffee, ground medium
• 250 g (8.5 US fl oz) brewing water at 93°C (199°F), plus extra water for rinsing

Equipment

• V60 02
• Matching cone filter
• Burr grinder
• Scale
• Timer
• Kettle
• Heatproof server or mug

Method

1. Prepare the filter. Fold the seam of a matching V60 filter, place it in a size 02 dripper and rinse with hot water. Discard the rinse water. Set the dripper securely on a server or mug.
2. Dose and level the coffee. Add 15 g medium-ground coffee and level the bed. Put the complete setup on the scale and zero it. Keep the scale running without resetting between pours.
3. Bloom the coffee. Start the timer and add 45 g (1.5 US fl oz) water at 93°C (199°F), wetting all the grounds. Let the coffee bloom for 30–45 seconds.
4. Make the first main pour. Pour slowly in circles over the coffee until the scale reads 150 g (5.1 US fl oz) total. This adds 105 g (3.6 US fl oz). Pause to let the water level fall.
5. Finish pouring and let it drain. Continue pouring to 250 g (8.5 US fl oz) total, adding the remaining 100 g (3.4 US fl oz). Let the coffee drain; aim for 2:30–3:00 from the first water, including the bloom.
6. Mix and serve. Remove the dripper, gently mix the collected coffee and serve. Measure the collected yield if needed; 250 g (8.5 US fl oz) is water input, not finished drink weight.

Recipe notes

Adapted from Hario UK’s September 2026 guide. 93°C (199°F) is our selected point within its 92–94°C (198–201°F) range.

Scale totals are 45 → 150 → 250 g (8.5 US fl oz); added amounts are 45 + 105 + 100 g (3.4 US fl oz). Do not reset the scale between pours.

Rinse water is separate. Taste matters more than hitting the time exactly.

A gooseneck spout helps you pour gently and precisely. For grinder terminology, see the grind-size guide.

Between the main pours, watch the water level fall rather than waiting for a fixed timestamp. This follows the Hario UK recipe. For the initial wetting stage, our bloom guide explains what to look for.

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Why the Pour Totals Matter

Our calculation makes the recipe easier to follow: 45 + 105 + 100 = 250 g (8.5 US fl oz). Adding 45 g (1.5 US fl oz), then another 150 g (5.1 US fl oz), then another 250 g (8.5 US fl oz) would use 445 g (15 US fl oz) of water. That would change the recipe substantially. Keep the scale on the same running total throughout.

For two equal servings, weigh the coffee you collect and divide that amount.

V60 Ratio, Grind and Temperature

A ratio describes dry coffee to brewing water by weight. Here, 250 ÷ 15 = 16.7, so the recipe is 1:16.7. A 1:15 ratio uses less water per gram of coffee; 1:17 uses more.

These calculations show how changing the ratio changes the water amount. A larger bed can drain differently; do not assume doubling the ingredients keeps the same grind, pour schedule or finish time.

Start medium for the selected formula. Other V60 recipes use medium-fine grounds, including Hario UK’s expert guide. “V60 grind” is not one universal grinder setting. Keep your beans, dose, water and filter fixed while adjusting one step finer or coarser.

For this recipe, use a measured 93°C (199°F). “Wait 30 seconds after boiling” cannot guarantee a temperature across kettles, water quantities or elevations. If your kettle has no temperature control, a thermometer makes that variable easier to repeat.

Should You Pulse Pour or Pour Continuously?

For the recipe above, use a bloom and two main pours. Keep the stream over the coffee and avoid a forceful jet that digs a hole. If you want to try continuous pouring, keep the dose, water and grind the same so you can compare the change.

My V60 routine uses a few measured pours and a steady stream. That gives me an even wetting pattern I can repeat; adding extra pulses also changes agitation, which can make a grind adjustment harder to judge.

V60 Filters, Drippers and Sizes

Buy paper marked for your dripper’s size and cone shape. A generic “No. 2” trapezoid filter is not the same product as V60 02 cone paper. The filter guide explains the difference.

The labels come from Hario’s classic plastic range; the 03 product page also states its 1–6 cup rating. Those counts are not promises of that many large mugs. Your dose, intended serving size, server and recipe all matter. Do not fill a small dripper to the rim to force a larger batch.

Plastic, Ceramic, Glass or Metal?

Choose a material you can use and clean comfortably. Plastic is a practical starting point; ceramic and glass benefit from thorough preheating. The ceramic 02 listing confirms its model-specific construction. After brewing, discard the paper and grounds, rinse the dripper, and follow the care instructions for your exact model.

How to Fix a V60 Brew

Taste the coffee before changing the recipe. Coffee choice, water and roast can matter as much as the clock.

If the flow changes after opening a new pack of filters, record that before blaming the grinder. Consistent filter choice makes comparisons easier. Avoid changing dose, temperature, grind and pouring at the same time.

Hario V60 Compared with Nearby Methods

V60 suits readers who enjoy controlling a pour and want a paper-filtered cup. It can make aromatic coffee with a relatively light body, but floral or fruit notes depend on the coffee and preparation. Choose coffee with the flavor profile you enjoy.

For a steep-and-release paper brewer, also consider the Clever Dripper. If you want to fill a reservoir and let a machine handle the water delivery, see drip coffee.

V60 Caffeine, Calories and Serving Size

A 200 g (7.1 oz) serving of plain V60 coffee has a generic estimate of 80 mg caffeine, 2 kcal and 0 g sugar using a generic brewed-coffee reference. Actual caffeine varies with the beans and preparation. Add milk and sweeteners separately when counting calories.

Serving assumptions, sugar and calculation

USDA brewed coffee, NDB 14209, lists 40 mg caffeine, 1 kcal and 0 g sugar per 100 g. The example doubles those values for a 200 g portion. The 250 g water input is not the serving weight, and the dry coffee grounds are removed rather than eaten.

For black coffee, serve the brew as it is. For an iced version, use a dedicated Japanese iced coffee recipe that counts hot water and ice separately; pouring the full hot recipe over unmeasured ice changes the final dilution.

Common Questions Before You Brew

Can I Brew V60 Without a Gooseneck Kettle?

Yes, if you can pour safely in a controlled stream. Use a small, manageable pour and avoid flooding the cone. A gooseneck is useful for repeatability, not a requirement for coffee to pass through the filter.

Is V60 Coffee Stronger Than Espresso?

Espresso is generally more concentrated than V60 coffee, but a large V60 serving can contain more total caffeine than a small espresso. The caffeine comparison depends on the coffee dose, extraction and portion you drink.

Why Do V60 Recipes Give Different Grind Sizes and Times?

They can use different doses, filters, beans, temperatures and pouring patterns. Keep a recipe’s instructions together before experimenting. Copying one recipe’s finer grind into another’s longer, more agitated routine does not isolate what helped.

Can I Use Supermarket Pre-Ground Coffee?

Coffee ground for filter can be a starting point. You will have less control over grind adjustment, so first check the dose, water total and pouring. Espresso-ground coffee may restrict flow substantially; a “filter” label still does not guarantee identical particle sizes across brands.

Editor's Take

Sources and Further Reading

5 references

External links open in a new tab

Manufacturer guidance

• Hario UKHow to brew coffee with Hario V60September 2026 recipe: 15 g, 250 g, medium grind, 92–94°C, cumulative pours and target time(opens in a new tab)
• Hario UKExpert V60 brew guideA separate manufacturer recipe using a medium-fine grind; supports keeping different formulas distinct(opens in a new tab)

Manufacturer specifications

• HarioV60 plastic coffee dripperClassic 01, 02 and 03 cup labels; check the exact model before buying(opens in a new tab)
• Hario USAV60 ceramic 02Cone geometry, spiral ridges and ceramic model details; the 03 listing is linked in the size section(opens in a new tab)

Serving context

• USDA Standard ReferenceBrewed coffee, NDB 14209Generic serving reference, with caffeine on page 548; not a V60-specific assay(opens in a new tab)