Hey fellow coffee peeps! This is one of our favorite recipes for the Hario V60!

Now, let me say, there are TONS of great recipes for pour overs and TONS of great brewers out there. Google “pour over” and you will see what I mean! What works with one pour over brewer may taste awful and unbalanced in another. That’s why, for the purpose of this video, we are just going to be focusing on our recipe for use with Hario’s legendary V60 brewer. Again, it’s just one recipe, and just one way to brew; but, it works. And we had a ton of success with it when we owned our cafe. It’s quick and tastes great.

We use a “continuous pour” method, which is a fancy way of saying that, after the bloom, we do one continuous pour in the middle for the rest of the brew time. Why does this matter? We found that when we did multiple pours (aka pulse pours), the coffee became acidic and over extracted. (Again, pulse pours DO work with other brewers and different recipes, just not this particular one). Also, we found that if we poured continuously but washed the coffee from the sides of the filter throughout the brewing process, it again tasted over extracted. So, this is the reason why we do one pour right in the middle of the grounds. Simple enough, right? Deceptively so.

Here’s the recipe, and it’s the same in the video (if you’re a visual learner). Please comment and let us know if you like it!

1. Heat filtered water to 200 degrees

2. Rinse paper filter and discard water

3. Use 34 grams of finely ground coffee

4. Pour 70 ml of water and let bloom for 30 seconds (make sure all grounds are wet)

5. Pour continuously in center in small circles until 450 ml

6. Enjoy