The Hario V60 is the brewer for people who want to taste every layer of a coffee. Where the Kalita Wave is forgiving by design, the V60 is the opposite; every variable matters. Pour rate, water temperature, grind size, even how you swirl the dripper. That sensitivity is the point. When everything lands, the V60 produces a cup with clarity, brightness, and complexity that almost no other brewer can match. Caffeine up, friends.

This is the recipe we use at the roastery. It's a 1:15 ratio designed for a single mug, with a four-pour technique that builds extraction in steady steps. 

What you'll need

• A Hario V60 dripper (the 02 size works for this recipe)
• A Hario V60 paper filter
• 26 grams of fresh coffee, ground medium (slightly finer than drip)
• 400 grams of filtered water at 200°F
• A gooseneck kettle (essential for the V60, not optional)
• A timer
• A digital scale (also essential)
• A mug or carafe to brew into

Made for the V60

Colombia Loma Verde

Nectarine · Apricot · Milk Chocolate · Creamy

Shop the coffee →

How to make it

Step 1 — Rinse

Place a filter in the V60 and rinse with 200°F water. This washes any papery taste out of the filter and preheats the dripper. Dump the rinse water before dosing.

Step 2 — Dose

Add 26 grams of medium-ground coffee to the filter. Tap the sides of the dripper gently to level the bed. An even bed is the foundation of an even extraction.

Step 3 — Bloom

Place the V60 on your scale and tare. Start your timer and pour 50 grams of water evenly over the grounds. Wait 30 seconds. 

Step 4 — First pour

At the 30 second mark, pour a thin, consistent stream of water starting in the center and spiraling outward. Avoid the outer edge of the filter; pouring on the paper bypasses the coffee bed. You should reach 200g total water by the 1 minute mark.

Step 5 — Second pour

Let the slurry drain slightly, then slowly add another 100g of water in a spiral motion. Your scale should read 300g at approximately 1 minute 45 seconds.

Step 6 — Final pour

Let the slurry drain slightly again, then add the final 100g of water in a spiral motion. On this last pour, wash any grinds clinging to the side of the filter back down into the bed. 

Step 7 — Drawdown and serve

Let the V60 drain fully. Total brew time should land between 3 minutes and 3 minutes 30 seconds. Give your cup a swirl to even out strength from top to bottom, and serve.

The variables that actually matter

The V60 is the most technique-sensitive brewer in your kitchen. Three things matter the most:

1. Grind size. Medium, slightly finer than drip. The V60's high extraction efficiency means small grind changes have outsized effects on flavor. This is your biggest lever.
2. Pour technique. Slow, controlled, spiraling. The pour itself shapes how water moves through the bed, which shapes extraction. A gooseneck kettle isn't optional here; it's the only way to get this right.
3. Coffee freshness. The V60 magnifies whatever you put in it. Old beans taste flat. That's why we roast-to-order and ship within 48 hours.

What to brew

The V60 was designed for light-roast single origins, and that's where it absolutely sings. The 60-degree cone, spiral ridges, and large single outlet create maximum extraction control, which is what light roasts need to release their full complexity.

Dark roasts are the V60's weakest pairing. The high extraction tends to pull bitterness from them. If you're after something dark, our French press guide might be more your speed.

Our Colombia Loma Verde is a great place to start, a light-roast microlot from Santa Bárbara Estate with nectarine, apricot, and milk chocolate notes that the V60 will unfold layer by layer. We also recommend our Costa Rica Las Lajas Double Diamond, a 2026 Good Food Awards Finalist with wild blackberry, cocoa, and wine-toned notes.