The Hario V60 is, perhaps, one of the most well-known specialty brew methods out there. It gets its name from the 60 degree angle of its cone. It’s elegantly designed and creates a nuanced, complex cup of coffee which makes it a favorite at specialty coffee shops all across the world. Though it seems intimidating, it’s a relatively easy brewing method similar to a Chemex.

Heat your water to 205 degrees. If you're using a stovetop kettle, bring the water to a boil and take it off the heat for 15-20 seconds.

Place your Hario V60 dripper onto your mug.

Unfold the Hario Paper Filter and place it into the drip brewer.

Rinse the filter to seat the filter into the brewer and rinse any paper fibers off the filter.

Discard the rinse water.

Carefully measure, then grind your beans on a medium setting. You want the grind to be similar to what you’d use for drip coffee.

Pour the ground beans into the carafe and tap to even out the bed.

Start your first pour—about 50 grams—and stir to make sure all the grounds are wet. Let bloom for 15 seconds.

Make 5 pours over the next 3 minutes. Each pour should be 50g of water. Pour in a slow, circular motion and avoid the sides of the filters.

Once you’ve reached 300g, let the rest of the coffee drain.

Hario V60 Dripper

Hario V60 Filters

Coffee Grinder

Scale

Timer

17g of your favorite Compass Coffee

Your favorite mug

3:30

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