Updated: September 2026.
To use a V60, rinse the paper filter with hot water, add 15 g of medium-fine ground coffee (like granulated sugar), pour about 40 ml of water at 198-205 °F (92-96 °C) and let it rest for 30-45 seconds. Then pour in slow circles until you reach 250 ml (8.5 oz). The total brew time should be between 2:30 and 3:30 minutes.
The V60 is one of the most widely used filter methods in specialty coffee because it gives you control over every variable: grind size, temperature, pouring speed and time. In this guide we explain how to use it step by step, which ratio to use and how to fix your cup if it doesn't turn out as expected. And remember: the method matters, but the bean matters even more. Start with freshly roasted Colombian specialty coffee.
What Is the V60?
The V60 is a cone-shaped manual pour-over dripper launched by the Japanese brand Hario in 2004. Its name comes from the 60-degree angle of its walls. It has spiral ribs inside and a single large hole at the bottom, so water isn't held back: how fast it drains depends almost entirely on how you pour. That's why the V60 rewards technique and produces clean, bright, highly aromatic cups.
What Do You Need to Brew Coffee in a V60?
- A V60 dripper and paper filters in its size.
- 15 g of specialty coffee, medium-fine grind (20 g if you like it stronger).
- 250 ml (8.5 oz) of filtered water at 198-205 °F (92-96 °C).
- A carafe or a mug.
- A gooseneck kettle to control the pour (recommended).
- A scale and a timer (recommended).
A good grinder is key to an even grind and an even extraction. If you'd rather skip that step, choose our specialty ground coffee, calibrated for filter methods like the V60.
How Do You Use a V60, Step by Step?
- Rinse the filter. Place the paper filter in the dripper and wet it with hot water. This removes the papery taste and preheats the dripper and carafe. Discard that water.
- Grind and level the coffee. Grind 15 g of coffee medium-fine, similar to granulated sugar. Add it to the filter and tap gently so the bed is flat.
- Bloom. Pour about 40 ml of water, two to three times the weight of the coffee, until it is fully wet. Wait 30 to 45 seconds: the coffee swells and releases carbon dioxide. This step is called the bloom, and the fresher the coffee, the more noticeable it is.
- Pour in circles. Pour in a slow spiral, from the center outward and without hitting the paper directly, up to about 150 ml by 1:15.
- Finish the pour. Keep pouring the same way up to 250 ml, at around 2:00. Keep the water level steady: the cone should neither empty nor overflow.
- Let it drain and serve. When it stops dripping, the total brew time should be between 2:30 and 3:30 minutes. Remove the dripper, swirl the carafe gently and serve.
| Parameter | Recommended value |
|---|---|
| Coffee-to-water ratio | 1:15 to 1:17 (15 g per 250 ml) |
| Grind | Medium-fine, like granulated sugar |
| Water temperature | 198-205 °F (92-96 °C) |
| Bloom | 2-3 times the weight of the coffee, for 30-45 s |
| Total time | 2:30 to 3:30 minutes |
Which Coffee Should You Use in a V60?
The V60 highlights a coffee's acidity, clarity and aromas, so it shines with clean, complex beans. Our Honey Coffee shows off its natural sweetness in a V60, with notes of honey, spices and peach. Our Natural Coffee reveals its fruity notes with great clarity, and our Tradition Coffee, a classic washed coffee, gives a clean cup with notes of tangerine and caramel. To learn more about the natural process, read our article on natural coffee.
V60 or Chemex? How It Compares with Other Methods
The V60 stands out among coffee filtration methods for the control it gives over water flow. The Chemex uses thicker filters that hold back more oils and produce an even cleaner, lighter cup, but with less room to adjust. If you prefer more body, the French press gives a completely different result. To see every method side by side, check our comparison table of coffee brewing methods.
Common V60 Mistakes and How to Fix Them
| If the cup is… | Likely cause | What to adjust |
|---|---|---|
| Bitter or astringent | Over-extraction: grind too fine or water too hot | Grind coarser or lower the temperature to 198 °F (92 °C) |
| Sour, watery or salty | Under-extraction: grind too coarse or pour too fast | Grind finer or pour more slowly |
| Flat, with no aroma | Stale coffee or coffee ground days ago | Use freshly roasted coffee and grind it just before brewing |
| Different every time | Dose and timing by eye | Use a scale and a timer |
More tips for a great cup:
- Use filtered or spring water: water is almost 99% of the drink.
- Change one variable at a time, so you know what improved the cup.
- The key to the V60 is consistency: repeat the same timing and technique every time.
Store Your Coffee Well
A precise technique won't help much if the coffee goes stale in the cupboard. Learn how to store opened coffee to keep its aromas until the last cup. And if you're just starting out, we recommend our beginner's guide to specialty coffee or our 25 coffee recipes.
Frequently Asked Questions About the V60
How do you use a V60?
Rinse the filter with hot water, add 15 g of medium-fine ground coffee, bloom with about 40 ml of water at 198-205 °F (92-96 °C) for 30-45 seconds and pour in slow circles until you reach 250 ml. The total brew time should be between 2:30 and 3:30 minutes.
What coffee-to-water ratio do you use in a V60?
Between 1:15 and 1:17: for example, 15 g of coffee for 250 ml of water. For a stronger cup, go to 1:14 or 1:15 without changing the grind.
What grind does a V60 need?
Medium-fine, similar to granulated sugar. If the cup is bitter, grind a little coarser; if it's sour or watery, a little finer.
Why is it called the V60?
Because of its V-shaped cone and the 60-degree angle of its walls. It is made by the Japanese brand Hario, which launched it in 2004.
What is the difference between the V60 and the Chemex?
Both are pour-over methods, but the Chemex uses thicker filters that hold back more oils and produce a lighter, cleaner cup. The V60 has a larger hole and spiral ribs, which give more control over water flow and more room to adjust the extraction.
Written by the Green Hills Coffee team, specialty coffee growers and roasters in Itagüí, Antioquia.
