Brew Guide
V60 Pour-Over Guide
Clean · Bright · Expressive
The Hario V60 is the most expressive pour-over brewer in our library. Its single large hole, spiral ribs and steep cone shape give the barista total control over flow, contact time and extraction, and reward patience with extraordinary clarity.
At Asteri, the V60 is where many of our brightest, most floral and aromatic coffees come fully alive. Bloom, pour, draw down, and let the origin speak.
What You Need
A precise pour-over setup
Hario V60
Plastic, ceramic or glass, each affects heat retention differently.
V60 paper filters
Always rinse with hot water before brewing.
Fresh coffee
Medium grind, ideally ground just before brewing.
Gooseneck kettle
For a slow, controlled pour.
Scales and timer
Essential for repeatable results.
Filtered water
Clean water lets origin character come through.
The Asteri V60 Starting Point
A recipe to brew from
Treat this as a baseline. Once you can repeat it, change one variable at a time and listen to the cup.
Coffee
15g
Water
250g
Ratio
1:16.5
Grind
Medium
Temperature
93–96°C
Total brew time, Around 2:45–3:15 from first bloom to final drawdown.
How to Brew
Seven measured pours
Rinse and warm
Place a paper filter in the V60, rinse thoroughly with hot water and discard. This removes paper taste and pre-warms the brewer and server.
Add coffee
Add 15g of medium-ground coffee. Tap gently to level the bed, uneven beds cause uneven extraction.
Bloom (0:00–0:45)
Pour 45g of water in slow circles, starting at the centre. Saturate every ground. Watch the bed swell and breathe as CO₂ releases.
First main pour (0:45–1:15)
Pour steadily in concentric circles to a total of 150g. Keep the kettle close, gentle, even pours protect clarity.
Final pour (1:15–1:45)
Pour to 250g, finishing in the centre. Avoid the filter walls so coffee stays in contact with water, not paper.
Draw down (1:45–3:00)
Allow the bed to drain fully. Target a total brew time of 2:45–3:15. The spent bed should be flat, not a steep cone.
Swirl and taste
Swirl the server gently to integrate the brew. Taste warm, then again as it cools. The V60 reveals more as the temperature drops.
How to Adjust Flavour
Change one variable at a time
Sour or thin
Grind slightly finer, raise temperature by 1–2°C, or extend the bloom slightly.
Bitter or astringent
Grind coarser, lower temperature, or shorten total brew time.
Slow draw down
Grind coarser, pour more gently, or check the filter is not folded against the wall.
Fast draw down
Grind finer, pour more slowly, or split into more pours.
Flat or muted
Check water quality, freshness, and rest window, V60 is unforgiving of stale coffee.
On the Pour
The hand decides the cup
The V60 is sensitive to how water arrives at the bed. A high, fast pour stirs the grounds and increases extraction. A low, gentle pour preserves clarity and protects fragile florals.
Begin in the centre, spiral outward in slow, concentric circles, and finish back at the centre. Never pour directly down the filter walls. Water that bypasses the bed weakens the cup.
Best Asteri Coffees for V60
A bright, aromatic flight
Yirgacheffe Halo
Jasmine, bergamot and white peach, the V60 amplifies every floral note.
Nyeri Aurora
Blackcurrant, grapefruit and cane sugar, vivid acidity, elegant finish.
Huila Lantern
Red apple, caramel and cocoa, a sweeter, rounder V60 cup.
Reserve releases
Best-suited to the V60 when clarity and aroma are the story.
The V60 Ritual
Patience, rhythm, clarity
The V60 is a method of small decisions. Each pour is a choice, each second matters, and the cup remembers everything. Brew slowly, and the coffee will tell you exactly where it came from.