Hario V60 Single Cup

Name: Hario V60 Single Cup
Total time: 3 min
Yield: single cup
Ingredients: 22 g coffee; 320 g water at 203F

by Matt KennardUpdated October 1, 2026

1:14.5.

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1:14.5. One notch finer than the Chemex, which is the right relationship between the two.

Brew process

Rinse

Rinse the paper with hot water and pour it away, warming the cup underneath while you are there.
Bloom 0:00 · 66 g total

Start the timer and pour 66 g — three times the dose — over the whole bed. Leave it thirty seconds or so; the bed will rise and then settle as the gas comes out.
Pour 0:45 · 200 g total

Add 134 g in slow circles from the center outwards, stopping short of the paper.
Pour 1:15 · 320 g total

Add the last 120 g the same way. A gentle swirl at the end levels the bed, which is what keeps the drawdown even.
Drawdown 3:00 · the bed dry

Target: finished by about 3:00. Consistently faster means grind finer by one step; consistently slower, 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

22 g to 320 g is about 1:15. 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.