Hario V60

Hario V60

  • Pourover

  • ~2:30–3:10

  • Conical

Components

Grounds: 15g medium

Water: 250g @ 195-205°F

Minerals: 110–125ppm TDS with magnesium, potassium, calcium, and sodium

Example Product Title

Method

For a Hario V60, use 15 g medium-ground coffee in a rinsed V60 filter and flatten the bed. Start with a 50 g bloom, give a quick swirl, and wait 45 s. At 0:45 spiral-pour to 150 g in small circles (avoid the walls), then at 1:20 spiral to 250 g, keeping the surface wet the whole time. Aim to finish in 2:30–3:10; if you see channeling, pour narrower and more center-biased, and if drawdown is slow or stalls, go coarser.

Steps

  1. Rinse, add 15 g, flatten bed.
  2. 0:00 Bloom 50 g; swirl; 45 s.
  3. 0:45 Spiral pour to 150 g (small circles, avoid walls).
  4. 1:20 Spiral to 250 g; keep surface wet.
  5. Finish ~2:30–3:10.

Fix it: Channeling → pour narrower/center-biased. Slow/stalled → coarser.

Goldchild House Filter Specs

(applies to all pour-overs)

For all Goldchild pour-overs, use 15 g coffee to 250 g water. Brew at 195–205°F—hotter for denser washed coffees, cooler for delicate naturals—using 110–125 ppm TDS water balanced with magnesium, potassium, calcium, and sodium. Pour 50 g to bloom, then two pulses of 100 g each; keep the bed wet during both pulses. Grind a bit coarser for a quicker drawdown and aim to finish in 2:15–3:00.

  • Dose: 15 g coffee
  • Water total: 250 g
  • Temp: 195–205°F (use hotter for denser/washed; cooler for delicate/naturals)
  • Water recipe: 110–125 ppm TDS with magnesium, potassium, calcium, and sodium
  • Pours: 50 g bloom → 100 g → 100 g
  • Grind: on the coarser side for quicker drawdown
  • Rule: don’t let the bed dry during the last two pulses
  • Target time: ~2:15–3:00

Water Tip

(for all brewers)

If you don’t have a mineral recipe, start with a good bottled or filtered water around 100-130 ppm. Small changes in water often fix more than big changes in grind.