The Hario V60 takes its name from its 60-degree cone. This angle is no accident — it's the optimum geometry for water to flow through the coffee bed at an even rate. A wider cone lets water pass too quickly; a narrower one under-extracts.
Three parameters are critical for a good V60: water temperature (92–96°C), grind size (medium-fine, roughly the consistency of sea salt), and pouring technique. At our roastery, we use 15g of coffee to 250ml of water — a 1:16.7 ratio.
Pouring happens in three stages. First pour (bloom): wet the grounds with 30ml of water and wait 30 seconds. Watch the CO₂ escape — this is proof of a fresh roast. Second pour: slowly pour in concentric circles up to 150ml. Third pour: add the remaining 100ml toward the centre.
Total brew time should be between 2:30 and 3:00. Shorter times produce a weak cup, longer times bring bitterness. Pre-wetting the filter prevents papery taste and ensures full contact between the cone and the glass.
One last tip: the V60 is an unforgiving brewer. Every variable directly affects the result. Change one thing at a time — never adjust both grind and water temperature at once.