Hario V60 Medium to dark roast

V60 HARIO Paper Hand Dripper

A familiar extraction method that has been widely used in the home since ancient times.

The taste changes depending on the speed, time, and method of pouring hot water,

good technique is necessary to get good results.

The permeation method that extracts coffee by passing hot water over the beans, gives a balanced sweetness, bitterness, acidity, and richness.

It is easy to produce a refreshing aftertaste.

Among the many extraction methods, this method gives the most control over the flavour.

It is an extraction method suitable for beginners and experts.





Coffee beans 15g Medium grind

Water 225g

Temperature 89℃

Brewing time 2’30


▼Tools you need

Hario V60 dripper

Hario V60 paper filter





Glass server and mug cup

*Cup is okay by itself. You can place the dripper on it.

Coffee grinder




Fold the edge of the filter and set it on the dripper. Place them on the server.



Rinse the filter with hot water.



Preheat the cup by filling it up with hot water.



Weight 15g of coffee beans and grind them in a medium.




Throw out the hot water from the server.

Put the coffee ground in the dripper and zero out the scale.



(0’00-0’40)Pour 30g of hat water.

Pour in 30g of water and wait for 40 seconds to get blooming.



(0’40-1’00)  Pour the hot water up to 95g.

Pour in 65g of water gently for 20 seconds with a dollar size of circular motion.



(1’10-1’30) Pour the hot water up to 160g.

Wait 10 seconds, then repeat the same thing.

Pour 65g in for 20 seconds.



(1’40-2’00) Pour the hot water up to 225g.

Stay 10 seconds, pour 65g of water for 20 seconds again.




Remove the dripper when the coffee drip stops.



If you get the correct extraction, there is a hole in the middle like a doughnut.



In the end, serve the coffee into the preheated cup.

Enjoy your flavourful cup of coffee!!