Original method
Hario V60 Basic Recipe.
Review the parameters and pour schedule, or start the guided timer.
Recipe setup
Coffee
15g
Water
210g
Ratio
1:14
Temperature
93°C
Grind
medium-fine
Target
3:00
Pour schedule
Bloom
Pour to 30g. Let bloom until 0:30.
Scale target · 30gFirst main pour
Pour 60g to reach 90g total.
Scale target · 90gSecond main pour
As the water level drops, pour another 60g to reach 150g. Use 1:00 as a suggested cue.
Scale target · 150gFinal main pour
As the water level drops again, pour the final 60g to reach 210g. Use 1:30 as a suggested cue.
Scale target · 210gFinish
Finish when the water has drained, keeping the total brew within 3:00.
Source: V60 Basic Recipes — Hario ↗