There are so many fantastic ways of brewing speciality coffee, but the V60 is one of our firm favourites here at Rounton Coffee.
We have all sorts of brewing paraphernalia scattered around The Granary, yet more often than not, we find ourselves reaching for the Hario V60 . It’s one of the most effortless ways to make coffee and is strangely therapeutic.
This method is ideal for home brewing. It’s inexpensive, compact and delivers a beautifully clean cup of coffee. It also looks impressive when friends come over — everyone loves a pour-over.
Why We Love the V60
We use our V60 with a single brew station and a glass Hario server. This allows us to serve coffee in a pre-measured jug rather than weighing each brew on scales. Some people prefer using a V60 directly on a mug with scales, and both approaches work just as well.
What You’ll Need To Brew With a V60
- V60 and V60 filter papers
- Kettle and gooseneck pouring kettle
- Digital scales or a Hario V60 glass server
- Tiamo single brew station (optional)
- Freshly ground coffee (34–36g per 500ml) — using recently roasted beans makes a big difference, which is why many home brewers opt for a coffee subscription to ensure consistent freshness
- Timer
A Simple V60 Brew Guide (The Rounton Coffee Way)
- Grind your coffee just before brewing. We recommend a ceramic burr grinder set to medium-fine.
- Boil your kettle, then allow the water to stand for at least one minute. The ideal brewing temperature is around 91°C. Letting the water cool slightly helps prevent burning the coffee.
- Preheat your glass server or mug with hot water while the kettle cools.
- Place the V60 filter paper into the cone and rinse it thoroughly with hot water to remove any paper taste.
- Set the V60 on top of your brew station, place the preheated server underneath, and discard the rinse water.
- Add your ground coffee to the filter.
- Transfer the hot water into the gooseneck kettle for better control while pouring.
- Begin by slowly pouring water into the centre of the grounds, ensuring they are evenly saturated. Avoid allowing water to drip through at this stage. Let the coffee bloom for 30 seconds as gases are released.
- Continue pouring gently, starting at the centre and moving outwards without pouring onto the filter paper. Maintain the water level at around two-thirds full and continue until you reach 500ml.
- Once brewing is complete, sit back and enjoy.
Brew Time, Grind Size and Adjustments
Your brew should take approximately two to two and a half minutes. If it takes significantly longer, your grind is likely too fine and should be adjusted coarser. If the water flows through too quickly, the grind is too coarse and will need to be made finer.
Final Thoughts
All of our coffees are roasted light to medium and are best enjoyed black. Drinking coffee without milk makes it much easier to pick out the unique characteristics of each coffee.