Getting Started with Hario V60 Hand Drip
Key Takeaways
- The V60's conical shape makes water flow easy to control
- Use 92-96°C water with a 30-second bloom
- Brew professional-quality coffee in just 3 minutes
What is the Hario V60?
The Hario V60 is a conical coffee dripper developed by HARIO, a Japanese glass manufacturer. Its signature large single hole and spiral ribs allow you to control water flow precisely.
The "V" in V60 refers to the 60-degree angle of the cone. This angle optimizes the contact time between water and coffee grounds.
What You Need
- Hario V60 Dripper (Size 01, 1-2 cups)
- V60 paper filters
- Coffee server or mug
- Gooseneck kettle
- Coffee beans (medium grind) 15g
- Hot water 250ml (92-96°C / 197-205°F)
Brewing Steps
Hario V60 Hand Drip
Total 3 minSet the paper filter and rinse with hot water
10 sec
Add 15g of coffee grounds and level
5 sec
Pour 30ml of water in a circular motion from center
30 sec bloom
Pour remaining water in 3 stages (~60ml each)
30 sec intervals
Remove dripper and serve
immediately
Recommended Beans
For beginners, medium to medium-dark roast beans work best. They offer a good balance of acidity and bitterness, perfect for showcasing the V60's characteristics.
Pros
- +Affordable entry to specialty drip coffee
- +Easy to control with pour technique
- +Simple to clean
Cons
- -Taste varies with pouring technique
- -Requires paper filters
- -Brews one cup at a time
Summary
The Hario V60 is an excellent dripper that offers a simple yet profound coffee experience. Start by mastering the basics, then experiment with water temperature and pouring technique to find your perfect cup.
Related Articles
- Drip Coffee for Beginners: Equipment, Steps, and Tips for a Perfect Cup
- Complete Guide to Brewing V60 Drip Coffee | Master the 4:6 Method
- Dripper Comparison: V60 vs Kalita Wave vs Chemex vs ORIGAMI [2026]
- Pour-Over Coffee Starter Sets: 5 Recommended Kits for Beginners
- HARIO V60 Drip Kettle Recommended 5 Picks — Temperature Control & Gooseneck Comparison
About the AuthorExpert Reviewed
Coffee Guide Editorial
A team of certified writers and baristas with hands-on experience at origin farms and roasteries. We deliver practical, experience-backed guides on bean selection, brewing methods, and equipment reviews.
Credentials & Experience
- J.C.Q.A. Certified Coffee Instructor
- SCA Certified Barista
- 5+ years running a specialty roasting café
- 200+ coffee beans tasted annually
