The Perfect Pour Over: A Step-by-Step Guide to Brewing V60 at Home

By PURE EARTH COFFEE · May 9, 2026 · Brew Better

What You Need

• Hario V60 dripper (size 01 for 1 cup, size 02 for 1–2 cups)
• V60 paper filters (rinsed before use)
• Gooseneck kettle — essential for controlled pouring
• Coffee scale (weighing in grams is non-negotiable for consistency)
• Timer
• Freshly ground specialty coffee — light or medium roast recommended
• Water at 200–205°F (just off boil)

The Ratio

Start with a 1:15 ratio — 1 gram of coffee for every 15 grams of water. For a standard single serve: 20g coffee : 300g water. Once you have your baseline dialed in, adjust to taste. More coffee (1:14) = stronger, more body. Less coffee (1:16) = lighter, more delicate.

Grind Size

Medium to medium-fine — similar to coarse sea salt. If your pour over is draining too fast (under 2 minutes total), grind finer. If it is draining too slowly or tastes bitter (over 4 minutes), grind coarser. The drain rate is one of your most important feedback signals.

Step-by-Step: The Brew

1. Rinse the filter. Place the paper filter in the V60, set on your cup or server, and pour hot water through it. This removes paper taste and preheats your vessel. Discard the rinse water.
2. Add your coffee. Add 20g of freshly ground coffee. Give the dripper a gentle shake to level the bed. Tare your scale to zero.
3. The bloom (0:00–0:30). Start your timer. Pour 40–50g of water (2–2.5x the coffee weight) in slow, circular motions, wetting all the grounds evenly. This is the bloom — CO2 trapped in fresh coffee escapes, allowing even extraction. Let it bloom for 30 seconds. You will see the coffee bed bubble and swell. That is fresh coffee doing what fresh coffee does.
4. First pour (0:30–1:00). Slowly pour in circular motions to reach 150g total. Keep the water level consistent — do not let it drop too low before adding more.
5. Second pour (1:00–1:45). Continue pouring in steady circles to reach 250g total. Keep the stream slow and controlled. The goal is a continuous, gentle pour that maintains even agitation without disturbing the coffee bed too aggressively.
6. Final pour (1:45–2:15). Bring the total to 300g. Slow down as you approach the final weight.
7. Let it drain (2:15–3:00). Allow the dripper to drain completely. Total brew time should be 2:30–3:30. If it drains faster, grind finer next time. If slower, grind coarser.

Diagnosing Your Cup

• Tastes sour or thin — under-extracted. Grind finer or pour slower.
• Tastes bitter or harsh — over-extracted. Grind coarser or use slightly cooler water.
• Flat and unremarkable — likely stale coffee or water that is too cool. Use fresh beans within 3 weeks of roast and water at 200–205°F.
• Uneven extraction — often caused by pouring too fast and channeling. Slow down and keep circular pours consistent.

The V60 rewards patience. Slow, deliberate pours. A good bloom. Fresh beans. Get those three right and the cup will tell you everything about where the coffee came from.