This beginner V60 recipe uses 15g coffee, 250g water, and a simple 1:16 ratio to brew a clean, balanced cup. It is designed as a repeatable starting point for home baristas who want clear steps before adjusting grind size, temperature, or pouring style.

The Hario V60 gives you precise control over extraction, but that control can feel intimidating at first. In this guide, we break down a simple recipe that helps you avoid the usual beginner problems: pouring too fast, grinding too fine, or losing track of timing.

The Recipe Overview

This recipe uses a standard 1:16 ratio (15 grams of coffee to 250 grams of water), which is the perfect starting point for most light-to-medium roasted specialty coffees.

• Dose: 15g of coffee
• Water: 250g of water (filtered, 94°C)
• Grind Size: Medium-fine (similar to table salt)
• Total Brew Time: 2:45 to 3:15 minutes

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Equipment Needed

Before starting, ensure you have the following gear ready:

1. Hario V60 Dripper (01 or 02 size)
2. Conical Paper Filter (rinsed with hot water to remove paper taste)
3. Digital Scale with 0.1g accuracy
4. Gooseneck Kettle (essential for controlled pouring)
5. Burr Grinder

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Step-by-Step Brewing Guide

Step 1: The Bloom (0:00 - 0:45)

Place your V60 dripper on your server, insert the rinsed filter, add 15g of freshly ground coffee, and shake it to create a flat bed. Tare your scale.

Start your timer and pour 40g of water quickly but gently. Ensure all coffee grounds are completely saturated. Swirl the dripper gently. Let the coffee "bloom" for 45 seconds. During this phase, carbon dioxide gas escapes, allowing water to extract the flavor compounds evenly.

Step 2: First Main Pour (0:45 - 1:15)

At 0:45, begin pouring in concentric circles from the center outward (avoid hitting the paper filter directly). Pour 100g of water, bringing the total weight on your scale to 140g. Your pouring motion should be slow and controlled.

Step 3: Second Pour (1:15 - 1:45)

At 1:15, pour another 70g of water in spiral motions, bringing the total weight to 210g.

Step 4: Final Pour (1:45 - 2:05)

At 1:45, pour the final 40g of water, bringing the total weight to 250g. Give the V60 dripper one final, gentle swirl to dislodge any coffee grounds stuck to the sides (this creates a flat bed and ensures uniform drawdown).

Step 5: Drawdown (2:05 - 3:00)

Let the water drain completely through the coffee bed. The drawdown should finish around the 3-minute mark. Discard the filter and grounds, swirl the server to aerate the coffee, and let it cool slightly before drinking.

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Key Variables & Tips

Grind Size

If your brew drains in less than 2:30, your coffee will likely taste sour and thin (under-extracted). Grind finer next time. If your brew takes longer than 3:30, it will taste bitter and drying (over-extracted). Grind coarser.

Water Temperature

For light roasts, use hot water around 93°C to 96°C to extract the complex acids and sugars. For dark roasts, use cooler water (around 88°C to 90°C) to avoid extracting harsh, bitter compounds.

Common V60 Mistakes to Avoid

1. Using Tap Water: Coffee is 98% water. If your tap water tastes mineral-heavy or chlorinated, your cup will taste flat. Use filtered water.
2. Pouring on the Paper: Directing the stream of water onto the paper filter causes the water to bypass the coffee bed entirely, weakening the brew.
3. No Swirling: Swirling the bloom and the final drawdown ensures all grounds extract at the same rate, avoiding channels where water flows too quickly.