Hario V60 Pot

Name: Hario V60 Pot
Total time: 3 min
Yield: pot
Ingredients: 28 g coffee; 400 g water at 205F

by Matt KennardUpdated October 1, 2026

1:14.3.

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1:14.3. About 25% more coffee than the single mug version. Great for 20oz Yeti (iykyk).

Brew process

Rinse

Rinse the paper with hot water, let it run through to warm the vessel, and pour that water away.
Bloom 0:00 · 84

Start the timer and pour 84 g — three times the dose — over the whole bed, wetting all of it. Then leave it while the gas escapes.
Pour 0:45 · 250

Add 166 g in slow circles, center outwards, keeping off the paper.
Pour 1:20 · 400

Add the final 150 g the same way.
Swirl 2:10

One gentle swirl of the whole brewer to settle the grounds flat, then leave it completely alone. Stirring now drags fines to the bottom and stalls the drawdown.
Drawdown 3:45

Target: through by 3:45. Faster, go one step finer; slower, one step coarser.

These numbers were written for a Medium-dark roast. That is what the temperature and the time below assume — it is a setting, not a fact.

Dogspeed Flat Track Coffee Medium-dark · Latin America, varied seasonally — typically Colombia Supremo, Guatemala (Huehuetenango or Marilandia) and Brazil (Vila Boa natural) The one I use
Andino Leal Merit Coffee Medium · Huila, Colombia, from a committed group of small-scale producers
Sparrows All Seasons Blend Sparrows Coffee Medium · not on the label
Sparrows Dirty Bird Sparrows Coffee Dark · Colombia Cauca
Tractor Beam Superthing Coffee Medium · Blend, roughly half washed Colombia with washed and natural Ethiopia; components rotate seasonally

If your bag is lighter or darker than that

28 g to 400 g is about 1:14. Everything below is relative to this recipe's own numbers.

Temperature: Go hotter. A lighter roast is denser and gives up less at the same temperature — take it to the top of the range, or just off the boil.
Time: Give it longer. Another fifteen to thirty seconds of contact, whether that is a slower pour or a longer steep.
Grind: Grind finer, one step. Light roasts under-extract before they over-extract, and sour is the failure you will meet first.
Dose: Leave the dose alone at first. If it is still thin after the other three, add a gram or two.

Temperature: Go cooler. A dark roast is brittle and gives up everything it has immediately — back off five degrees or let the kettle stand a minute.
Time: Cut it short. Stop the brew at the first sign of it slowing down; the last of the drawdown is where the ash comes from.
Grind: Grind coarser, one step. Bitter and hollow is the failure you will meet first, and coarser is the fix.
Dose: You can use slightly less and lose nothing. A dark roast tastes stronger than it is.

Temperature: The temperature on this recipe is written for exactly this roast. Start there.
Time: The time is the time. Change it only after you have tasted it once as written.
Grind: Grind is still the one thing worth moving. Everything else in the recipe is fixed so that it can be.
Dose: The dose below is what these numbers were dialed at.

More on what the words mean: light, medium and dark roasts.

Precision when it matters: why I love coffee — My love of coffee is the same thing as my love of Japanese cars: engineering that doesn't perform itself, and precision nobody else will notice.

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