Every day for me starts with a filter coffee from a Hario V60 — and it has for many, many years. I've been brewing my standard recipe in my sleep by now. It's my entry point into every coffee, the foundation from which I develop recipes. The practical thing about it: I never adjust the grind size for the standard recipe. I extract different facets through pouring technique, swirling, and brew ratio.
For me, the V60 is not just one hand filter among many; it's the starting point for everything I know about filter coffee.
I've competed in the Brewers Cup many times — that's the filter coffee world championship. In 2014, I became Swiss Filter Coffee Champion and placed 12th at the World Championship. Three runner-up titles in filter coffee round out my coffee journey. During that time, I brewed with many different drippers, experimented, measured. The V60 has always been my starting point.
This article explains why the V60 is so popular, how to use it correctly — and what the world's best brewers have gotten out of it.
What is the Hario V60?
Hario is a Japanese glass manufacturer that has existed since 1921. Hario brought the V60 to the market in 2005. The name comes from the 60-degree angle of the inner wall. Characteristic are the spiraling inner ribs that ensure the filter paper creates air channels. In addition to the vertical water flow through the coffee bed, already brewed coffee can also be discharged sideways.
The 60-degree angle, the lateral water discharge, and the large opening at the bottom support even extraction. The flow properties are designed so the filter avoids mistakes: blockages are balanced by the lateral water flow along the air channels. The large opening also allows you to control the flow speed very much yourself through the grind size.
Today, the V60 is the most used hand filter worldwide. No other device has won more World Brewers Cup titles — between 2011 and 2021, the V60 was used by six world champions. At the same time, its design makes it very suitable for anyone who wants to start with a hand filter.
V60 in Different Materials
The V60 comes in different materials and sizes:
| Variant | Material | Size | Special Feature | Ideal For |
|---|---|---|---|---|
| V60 Plastic | PP plastic | 01 / 02 | Light, inexpensive, robust | Beginners, travel |
| V60 Glass | Borosilicate glass | 02 | Beautiful to look at, neutral | Home, gift |
| V60 Ceramic | Porcelain | 01 / 02 | Good heat retention, stable | Daily use |
| V60 Copper | Copper | 02 | Very high heat retention | Professionals, enthusiasts |
Size 02 is most sensible for home use — really for almost every context.
I use the ceramic version. It retains heat better than plastic, stays stable on the cup, and simply has a nice feel. If you're just starting out: the plastic version is an excellent choice. Inexpensive, lightweight, indestructible. When I travel, I prefer to take the plastic version with me.
What Do You Need for the V60?
The equipment is minimal. What's really necessary:
Without a scale, you won't be able to brew reproducible coffee. Any kitchen scale works. Coffee scales with timers are convenient but not necessary. What matters is gram accuracy, not the model.
My Standard Recipe for the Hario V60
I've been using this recipe as a foundation for years. It's the same one we also describe in the filter coffee preparation article, but now V60-specific and with all the steps.
The coffee should feel like fine polenta. If the V60 runs through faster than 2:30 min: grind a bit finer. If it takes longer: grind a bit coarser. The grind size is the most important lever.
Reference values for our hand grinders from zero point (burrs touching just slightly):
| Grinder | Setting for Hand Filter / Pour-Over |
|---|---|
| Comandante C40 MK4 | 20–25 Clicks |
| Timemore C5 ESP Pro | 1.5–2.0 Revolutions |
| Timemore C3 ESP Pro | 20–30 Clicks |
| Timemore Slim 3 | approx. 33–53 Clicks |
| Kinu M47 Classic | approx. 4.0–5.0 Revolutions |
All values are starting points. Comandante values from own measurements, C5 from kaffeemacher.ch; Slim 3 and Kinu are approximations. Dial in depending on bean and roast.
Important: There is no one right recipe. This one is a proven starting point. Lighter coffees benefit from slightly more temperature, for example 94 to 96 degrees. Darker roasted coffee prefers 88 to 92 degrees. At the World Championship, I brewed a light roasted Kenyan coffee at 98 degrees and the balance was excellent.
Famous Recipes from the Brewers Cup
The Brewers Cup is the world's filter coffee championship. No device has been used there more often than the V60. Two recipes have become particularly widespread in the scene.
Tetsu Kasuya won the 2016 World Championship with a concept he called the 4:6 Method. The idea: The brew water is divided in a 40 to 60 ratio. The first 40 percent determines the balance between acidity and sweetness, the last 60 percent determines the strength of the coffee.
Matt Winton won the 2021 World Championship with a simpler approach: five equally sized, aggressive pours. No waiting for the water to run through; instead, the next pour comes as soon as the previous one is almost gone. This produces even extraction with a clear, clean profile.
In the office, we drink filter coffee brewed with the V60 all day long. Usually 250 to 300 ml, which is then distributed to everyone in the office. This way we taste many different coffees throughout the day.
The Right Filter Paper for the V60
The V60 requires conical filter papers with a 60-degree angle. Hario sells them in sizes 01 and 02. For the size-02 version, which makes the most sense for home use, you use the V60 Filter Paper 02.
White or natural brown? The difference in cup profile is minimal. I always rinse the paper, regardless of color. That's the more important point: Unrinsed filter paper imparts paper taste, which you definitely notice. First let 100 ml of hot water run through the inserted filter, discard the rinse water, then add the coffee.
Try the rinse water once. You'll immediately understand why this step is not optional. Paper taste has no place in your cup.
Common Mistakes with the V60
Not rinsing the filter paper. Paper taste in the coffee. Also, the paper often doesn't lie flat against the filter, which slightly disrupts extraction. So always rinse first.
Wrong grind size. Too coarse: the coffee runs through in under 1:30 minutes, is thin and sour. Too fine: it barely runs through, is bitter and dry. The recipe stays the same; the grind size adjusts.
Water too cold. Below 90 degrees, coffee becomes sour and flat. Without a temperature-controlled kettle: boil and wait two minutes.
Pouring too fast. Too much water at once pushes coffee particles upward. They stay "high and dry" and don't get extracted — the result is thin and unbalanced.
No scale. Without a scale, the brew ratio varies from brew to brew. With a scale, it's reproducible.
V60 vs. Other Filter Methods
| Method | Body | Clarity | Time | Complicated? | For Whom |
|---|---|---|---|---|---|
| Hario V60 | Light to Medium | Very High | approx. 4 min | Forgiving, accessible brewing method | Anyone who wants clear, complex filter coffee |
| Chemex | Medium to Heavy | Medium | approx. 5–6 min | Grind size very important. Practical: filter and carafe in one | Aesthetics fans |
| AeroPress | Medium | Medium | approx. 2–3 min | Easy to use, steep learning curve | Quick, robust, on the go |
| French Press | Strong | Low | approx. 4 min | Very easy to use | Strong, more body. Honest coffee |
Brewing Large Quantities with the V60
Up to about 500 ml and 30 grams of coffee, the V60 produces solid results. Beyond that, the coffee-to-water ratio no longer suits the brewer and quality drops rapidly. For a liter of coffee, it's better to make two brews in succession.
The sweet spot for the V60 02 is between 200 and 350 ml of water with corresponding coffee amounts. Less is possible but requires very careful brewing. Generally, with filter coffee methods: more coffee and water lead to more even results.
For very large target amounts, I recommend bypass brewing. A concentrate is brewed, which is then adjusted to the right strength with water.
V60 for Cold Brew and Flash Iced Coffee
The V60 isn't just for hot filter coffee. For the flash icing method — where coffee is brewed directly over ice — the V60 is one of the best options. The concentrate is brewed hot through the filter onto ice cubes, cools instantly, and retains its aroma better than cold brew with a long retention time. It sounds simple, but produces surprisingly clear, aromatic iced coffee.
We've described exactly how it works in the cold brew article.
We have the V60 in plastic, glass, and ceramic. Matching filter papers. For those wanting to dive deeper: In our filter coffee course level 1, we go through the basics step by step.
Conclusion
The Hario V60 is the reference among hand filters for good reason. It's precise, flexible, and forgiving of taste-related mistakes. Yet it also shows you what you're doing wrong — and rewards you with extraordinary coffee when you do it right.
I use it daily as a foundation, as a calibration point for all other recipes. Anyone who wants to understand filter coffee starts with the V60. Not because it's simple, but because it's the most honest mirror of the coffee and the technique.
Tetsu Kasuya's recipe, the 5-Pour method by Matt Winton, my own standard recipe: they all work. The V60 gives you room to experiment. Try the different recipes and see what tastes best to you.
