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5 V60 Recipes By
Rao, Hoffman &
Kasuya For Perfect
Drip Coffee
Everytime 6 min read
Ian L.  June 9, 2020

Despite being simple, the pour

over is one of the most
challenging brewing methods to
master. 9ese Hario V60 recipe
ideas will help you get great
co?ee.

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V60 recipes, techniques and

ratios
Invented in Japan, drip coffee boasts some
of the most complex, nuanced brews
amongst the multitude of coffee-making
methods. With the right recipes, the Hario
V60 stands proud from the luxurious $80
copper funnel to the everyman’s favourite
$8 cone.

Image: Pixabay

Without any moving parts or complicated

design features, this simple, understated
contraption is best described as “expert-
friendly”. To help you unlock the maximum
Navour from your brews, here are the top
V60 recipes and technique guides to get
you started.

V60 brewing – a crash course

Before we get to the various recipes by

industry icons, here’s a quick primer on
V60 brewing:

Image: Pourover Project

1. Scott Rao’s V60 technique – spin to

win

Image: Scott Rao via YouTube

Scott Rao “strongly recommends” the

plastic V60, which maintains the heat of
the brew and allows you to manipulate the
funnel during the brew without burning
yourself.

Serving/Ratio: 22g for 360g / 1:16.4

Brew time: 3 mins

1. Rinse Qlter & pre-heat V60

2. Pour in grounds, Natten, pre-wet with

66g water (~3x weight of grounds).

3. Gently excavate to wet all the

grounds within 10s

4. At 45s, start main pour until 360g.

5. Gently stir to stop grounds from

clinging to sides

6. At 1min 45s, swirl V60 to Natten

coffee bed for even brew

7. Drawdown should be complete within

3 minutes.

2. James Hoffman’s V60 method –

turning the heat up

Image: James Hoffman via YouTube

Like Rao, James Hoffman recommends

the plastic V60, but personally uses the
Hario Drip Decanter, a glass carafe with a
plastic insert. Hoffman also emphasises
using a pouring kettle for maximum heat,
using soft, pleasant-tasting water, and a
high-quality burr grinder for consistent
grounds.

Grind size: Medium cne

Ratio: 30g for 500g / 1:16.7
Brew time: 3min 30s

1. Rinse Qlter & pre-heat V60

2. Pour in grounds, create well in the

middle.

3. Pre-wet with 60g water (~2x weight

of grounds).

4. Swirl brewer until the slurry is even.

5. At 45s, complete the Qrst main pour

till 300g in the next 30s.

6. At 1min 15s, gently complete second

main pour till 500g in the next 30s.

7. Stir gently clockwise and

anticlockwise to kick grounds from
the sides

8. Gently swirl brewer to Natten coffee

bed for even extraction

9. Aim to cnish drawdown by 3min 30s.

3. Tetsu Kasuya’s 4:6 strategy –

control sweetness, acidity &
strength with LOGIC and FACTS

Image: Hario via YouTube

2016 World Brewers Cup champion Tetsu

Kasuya has a unique way of brewing his
pour overs. While Rao and Hoffman have
similar procedures, Kasuya uses a much
coarser grind (similar to French press),
forgoes the bloom phase, and splits the
pours into 5 batches.

According to him, the crst 40% adjusts the

balance between sweetness and acidity,
while the next 60% controls the strength of
the coffee.

Grind size: Coarse

Ratio: 20g for 300 / 1:15
Brew time: 3min 30s

1. Rinse Qlter & pre-heat V60

2. Pour in 20g of coarse-ground coffee

3. Add 60g of water per pour 5 times,

waiting 45s between each pour. This
results in a total brew of 300g.

4. Control the balance of the coffee by

modifying the 1st and 2nd pours. For
a sweeter brew, make a smaller Qrst
pour (e.g. 50g). For more acidity, a
larger one will do the trick.

5. Use either less or more water for the

second pour to compensate for the
difference (if any) in the crst one.

6. The 3rd, 4th and 5th pours can be

tweaked to 2 larger 90g pours for a
weaker brew, or into 4 smaller 45g
pours for a stronger one.

To help you fully embrace his unique

brewing technique, Tetsu Kasuya even
offers a signature Hario V60 size 02 that
has modiced spiralled ridges to increase
extraction.

4. Intelligentsia – third wave pioneer

knows best
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An Intelligentsia Coffee outlet along Hollywood Boulevard.

Image: Pourover Project

A veritable third-wave coffee pioneer, the

US-based Intelligentsia Coffee
consistently makes local and international
best-of lists and is home to award-winning
baristas.

Grind size: Fine

Ratio: 26g for 468g / 1:18
Brew time: 4min

1. Rinse Qlter & pre-heat V60

2. Pour in 26g of coarse-ground coffee

3. Add 52g (2x weight of grounds) of

water for pre-wetting. Pour in a
clockwise spiral outward from the
centre. Wait ~1 min.

4. Add water 70-100g of water a time,

waiting 10-12s between pours. Pours
should be slow enough that the water
falls directly downward, and
concentrated in the centre of the
coffee bed, moving outward.

5. Stop once the target weight is

reached, removing the dripper once it
reaches an occasional drip.

5. Hario’s own recommended V60

recipe

Of course, no one should know better

about how to brew on a Hario V60… than
Hario themselves. For those who were too
eager to get started with their coffee
brewing to read the manual, here are the
manufacturer’s recommended steps:

Grind size: Medium-cne

Ratio: 12g for 120g / 1:12
Brew time: 3min

1. Fold clter paper and place on dripper,

before rinsing and warming with
boiling water.

2. Pour in 12g of coffee, shaking the V60

lightly to level the grounds.

3. Pour boiling water from the centre of

the grounds, spiralling outwards. Let it
pre-wet for 30s.

4. Pour the rest of the brew with the

same spiral motion, taking special
care to avoid pouring on the Qlter
paper itself.

5. Remove the dripper once your brew is

cnished.

V60 recipe & technique guide

With its simplicity, the V60 is one of the

most versatile methods to experiment with
your brewing methods to extract the most
Navour from your specialty grounds.

Based on these V60 recipes, you can

modify the pouring frequency, agitation,
grind size, and a multitude of variables to
cnd a recipe that you can replicate for a
quality brew every morning.

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Ian L.
Brewing a mean cup might be the
only thing that gets Ian out of bed
every morning. A background in
photography and tech journalism
explains his uncontrollable
acquisition of gear when it comes
to coffee.


ian@pouroverproject.com

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