1. Intro: Everything About V60 Brewing

• Opening: "Today we're going to talk about how to brew coffee with the Hario V60. I'll show you how to make a great cup of coffee using a simple, repeatable technique."

• What makes this technique special

  • Works in a café and at home
  • No special kettle required
  • "Even if you already have your own brewing method, I hope you'll find at least one tip in this video that takes your coffee up a notch."

2. What Makes the V60 Unique — and What to Watch Out For

• The V60 is different from other drippers!

  • Pure conical shape
  • "Unlike Melitta-style or flat-bottom brewers, the V60 has a large hole at the bottom, so water meets almost no resistance as it flows through."
  • "Most other brewers have three small holes that slow the flow of water, but Hario doesn't."

• This video focuses exclusively on the V60

  • "The technique used here may not translate perfectly to other brewers."

3. Equipment Checklist 🛠️

• V60 dripper

  • "I love the plastic V60 — it's affordable, hard to break, and retains heat well."
  • "The Hario Drip Decanter is also a great option: glass body with a plastic insert, the best of both worlds."

• Filter paper

  • "The type of filter can affect the flavor. Check the link below for more details!"

• Digital scale

  • "This one thing makes your life 100 times easier. Look for one that measures in 0.1 g increments."

• Spoon

  • "A teaspoon, tablespoon, or dessert spoon — any will do."

• Kettle

  • "An electric kettle that lets you pour boiling water straight in is ideal, but a standard electric kettle works fine too."
  • "It's best if you can use the kettle directly without needing to transfer water to a separate pour-over kettle."

• Coffee beans

  • "No matter how good your technique, if the beans aren't good, you'll just end up with a perfectly bad cup of coffee."

• Water

  • "Coffee is more than 98% water. Use clean, relatively soft water."
  • "A Brita filter can help, and bottled water is worth considering if your tap water is particularly hard."

• Grinder (burr grinder strongly recommended)

  • "Pre-ground coffee works, but a burr grinder is highly recommended."
  • "A hand grinder is fine, and electric burr grinders have become much more affordable lately."

4. Key Ratios and Grind Size for V60

• Recommended ratio

  • "60 g per 1 L (or 60 g per 1 kg) of water"
  • "You can adjust to 65 g, 70 g, or 55 g depending on your taste — there's no single right answer."
  • "Today's example uses 30 g of coffee to 500 g of water, perfect for two cups."

• Grind size

  • "A grind slightly finer than medium is recommended."
  • "The video shows a grind comparison, and we'll also cover how to adjust to your taste at the end."

5. Brew Preparation

• Weigh and grind your beans

  • "Weigh and grind your beans right before brewing."

• Filter rinse

  • "Rinsing the filter paper beforehand removes any paper taste and preheats the dripper."
  • "Hot tap water is enough for a plastic V60, but for glass, ceramic, or metal V60s, use the hottest water you can."

• Add coffee and create a well in the center

  • "Gently place the ground coffee into the center of the V60 and make a small well in the middle."
  • "This helps water saturate the grounds evenly during the bloom step."

6. The Bloom Stage 🌸

• Water temperature

  • "Use water as hot as possible! Especially for light roasts — hotter is better."
  • "For dark roasts, waiting 15–25 seconds after boiling is fine."

• Pouring the bloom water

  • "Zero out your scale, start your timer, and immediately pour water."
  • "2 g of water per 1 g of coffee (e.g., 60 g water for 30 g beans)"
  • "Pour gently so that all the coffee gets evenly saturated."
  • "If any dry spots remain, a little extra water is fine — just don't exceed a 3:1 ratio during the bloom."

• Swirling after the bloom

  • "Once you've finished pouring, set down the kettle and gently swirl the dripper in a circular motion."
  • "This helps mix the coffee and water evenly."
  • "You can stir with a spoon, but testing showed that swirling produced better results."
  • "If the slurry is clumping, keep swirling until it's smooth."

• Bloom time

  • "Wait up to 45 seconds — 30 seconds is fine for a café setting."
  • "During this time, CO₂ escapes, allowing for better extraction."

7. The Main Pour Stage

• First pour: 60% of total water

  • "Now you'll add the remaining water in two pours — in practice it's nearly continuous, with the goal of reaching 60% by 1 minute 15 seconds."
  • "Example: pour 300 g out of 500 g total by the 1:15 mark."
  • "This stage is really important!"

• How to pour

  • "As you pour, aim to agitate the coffee bed just slightly — not too hard, not too gentle."
  • "Too gentle and you'll get under-extraction; too aggressive and you'll get channeling, which hurts flavor."
  • "For smaller single-serving brews (15 g : 250 g) where the coffee bed is shallow, pour even more gently."

• Maintaining temperature

  • "Try to keep the cone mostly full as you pour. This helps maintain brew temperature."

• Second pour: remaining 40%

  • "Now pour the remaining water slowly over about 30 seconds."
  • "If you don't have a pour-over kettle, pulse pour (stop-and-go) — just avoid pouring too aggressively."

8. Stirring and Finishing Up

• Stir with a spoon

  • "Once all the water has been added, stir once in one direction and once in the opposite direction with a spoon."
  • "The goal is to knock any coffee stuck to the paper wall back into the bed."

• Final swirl

  • "When the water level has dropped a bit, give the dripper one final swirl."
  • "This levels out the coffee bed for more even extraction."

9. Drawdown and Variables

• What is the drawdown?

  • "This is the stage where you wait for all the water to drain through."
  • "Several factors affect drawdown time."

• Effect of temperature

  • "When the same brew was made at 95°C vs. 85°C, the 85°C brew took 30 seconds longer to draw down."
  • "The flavor was also worse — a waste of time."
  • "That's why pouring with the hottest water possible is recommended."

• Effect of filter paper

  • "I prefer faster filters. Slower filters don't make a dramatic difference, but faster filters tend to taste better."

10. Common Misconception: Don't Pour Directly on the Paper?

• "Most V60 videos say, 'Don't pour directly on the paper — only pour on the coffee.'"
• "The reasoning is that water bypasses the coffee and flows straight through, diluting the brew. But that's not actually true."
• "When I deliberately poured water along the paper wall, the coffee bed wasn't disturbed at all and the drawdown took the longest."
• "The extraction yield was actually higher, but the flavor was noticeably poor."

11. Finishing Up & How to Dial In Your Brew

• Flat coffee bed

  • "Once all the water has drained, the coffee bed should be flat."
  • "Fine particles stuck to the walls are unavoidable, but there shouldn't be any large clumps."

• Adjust extraction through grind size

  • "If the flavor tastes flat and overly acidic, try grinding finer."
  • "If you keep going finer and suddenly hit strong bitterness, astringency, or a harsh aftertaste, back off just slightly to a coarser grind."
  • "This process will help you find the sweet spot for maximum extraction with your specific grinder, settings, and beans."

12. Closing: The Ultimate V60 Technique

• "This is what I consider the ultimate V60 brewing method."
• "I'm not saying other people's methods are wrong — I just hope you've picked up some useful tips here that help you make better coffee every day."
• "Leave your thoughts in the comments. Thank you so much for watching. Have a great day!"

Key Concepts Summary

• V60 dripper
• Plastic / glass / ceramic / metal
• Filter paper
• Digital scale
• Burr grinder
• 60 g / 1 L ratio
• Medium to slightly finer grind
• Bloom (2:1, 45 seconds)
• First pour (60%), second pour (40%)
• Swirling and stirring
• Drawdown
• Maintaining temperature
• Dialing in via grind size
• Flat coffee bed

"No matter how good the technique, if the ingredients aren't good, you'll just end up with a perfectly bad cup of coffee."

"A scale alone makes your life 100 times easier."

"As you pour, aim to agitate the coffee bed just slightly — not too hard, not too gentle."

"If the flavor tastes flat and acidic, grind finer. If you suddenly hit bitterness or astringency, back off slightly to coarser."

"This is what I consider the ultimate V60 brewing method."

Even just reading this summary gives you everything you need to master V60 coffee brewing at a glance! ☕️