The V60 Pour-Over Guide: How to Brew a Perfect Cup

The V60 is the world's most popular pour-over method. Hario's Japanese-engineered cone uses a simple but precise geometry: 60° walls, one large opening, and spiral ridges that lift the filter off the wall.

The Kasani V60 Recipe

• Dose: 20 g fresh coffee
• Water: 320 ml at 90°C
• Grind: Medium-fine
• Total time: 2:30 – 3:30

Step-by-Step

1. Rinse the filter with hot water to remove paper taste and pre-heat the dripper. Discard rinse water.
2. Add coffee and create a small well in the center.
3. Bloom: Pour 40 g water (2× the coffee weight) and wait 30 seconds. You'll see bubbles — that's CO₂ from roasting.
4. First pour (0:30 → 1:15): Slow concentric circles from center outward, reaching 160 g.
5. Second pour (1:30 → 2:15): Slower circles up to 320 g.
6. Drawdown: All water should drain by 2:30 – 3:00 total.

The 3 Key Variables

• Grind size: Finer = more extraction = potential bitterness. Coarser = less extraction = acidic and thin body.
• Water temp: Higher = more extraction. Light roasts: 92-96 °C. Dark: 88-92 °C.
• Pour technique: Slow, steady spirals = even extraction.

Common Mistakes

• Pouring straight off the boil (kills acidity)
• Pouring too fast (creates channels in the bed)
• Stale coffee (>4 weeks past roast loses aroma)

Try the recipe, then dial your grind until total time lands at 2:45. That's the sweet spot for most specialty roasts.