Quick Single Cup
Open in appFrom Hario's recipe collection, this straightforward V60-01 method is built for a quick personal serving. The small cone and slightly finer grind support efficient extraction, producing a convenient cup that remains clean and balanced.
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Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 4 medium-fine
- Grind
- 2:30
- Total
- ~200 ml
- Yield
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Method
2:30 · total-
Bloom 1 / 50:0035s
Pour in a spiral to 36g. Let it bloom.
+36g→ 36g Spiral 5.1g/s 7s 95°C -
Pour 2 / 50:3530s
Pour in a spiral to 120g.
+84g→ 120g Spiral 5.6g/s 15s -
Pour 3 / 51:0518s
Pour in a spiral to 200g.
+80g→ 200g Spiral 5.3g/s 15s -
Swirl 4 / 51:231m7s
Swirl once.
-
Done 5 / 52:30
Finish when the coffee stops dripping.
Notes
Original source
Recipe by Hario, published at hario.co.jp.
Community
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Other V60 models
View all V60 modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.
