V60 One-Pour Method

V60 02 V60 by Hario

Credited to Hario and linked to James Hoffmann's V60 video, this method follows the bloom with 1 count continuous pour. The rising slurry supplies agitation, targeting a balanced, repeatable everyday cup with few technique variables.

1:16.7 Ratio

2:45 Total

15g Dose

96°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1003 recipes by 126 baristas

Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 96 °C
Temp: 6 medium
Grind: 2:45
Total: ~250 ml
Yield

Grind · 6/10 · medium

FINE COARSE

What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:45 · total

Bloom 1 / 5
0:00

10s

Pour 30g in a spiral.

+30g→ 30g Spiral 4.3g/s 7s 96°C
Swirl 2 / 5
0:10

20s

Swirl gently until every ground is wet. Let it bloom.

5s
Pour 3 / 5
0:30

40s

Finish in a spiral to 250g.

+220g→ 250g Spiral 6.3g/s 35s
Swirl 4 / 5
1:10

1m35s

Stir 1 times.

4s
Done 5 / 5
2:45

Drawdown complete.

Notes

After fully wetting the bloom, pour in a stable stream until the scale reaches 250g, keeping the level safely below the rim. Dial primarily with grind: finer for a fast, weak cup and coarser for a slow, drying one. Avoid corrective stirring mid-pour.

Original source

Recipe by Hario, published at youtube.com.

Open in app

By

Hario

69 recipes

In the cup