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POUR-OVER · BALANCED

Hario’s single-mug V60

A continuous circular pour after a short bloom, based on Hario UK’s guide.

2:30 suggested time3 guided stepsMethod: Hario UK
Conceptual Pour-over coffee setting for Hario’s single-mug V60
AI-generated recipe illustration · follow the measured steps below.
SOURCE & TIMING

Credited method. Independent guide.

Method by Hario UK. CupClarity independently wrote the instructions and drew the diagrams. No affiliation or endorsement is implied.

Source: 15 g / 250 g, approximately 30-second bloom and 2.5-minute total. The 45 g bloom and 75/45-second stage split are CupClarity interface choices.

01 · MAKE IT YOURS

Your brew, your dose.

Water scales with coffee. Step times stay editable: larger batches do not automatically take proportionally longer.

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Brewing water250 g
Coffee : brewing water1 : 16.7
Grind starting pointMedium-fine
Customize the water plan

Enter water per step at the base dose of 15 g. Your selected dose scales these amounts automatically. Set a step to zero for waiting or pressing.

Before starting the timer

  1. Use a V60 02 with matching paper and a heat-safe server. Rinse the paper, discard rinse water, add coffee and tare.

Source: 15 g / 250 g, approximately 30-second bloom and 2.5-minute total. The 45 g bloom and 75/45-second stage split are CupClarity interface choices. Editing values creates your variation of the credited method.

Water input is not finished drink yield. This recipe is limited to 500 g of water; check your brewer’s usable capacity.

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02 · FOLLOW THE BREW

Ready when you are

0:00/ 2:30

Step 1 of 3 · 30s remaining in this step

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  1. 01

    Wet the bed

    Add 45 g Scale target: 45 g

    Wet all grounds evenly and allow the bloom to settle.

  2. 02

    Circular pour

    Add 205 g Scale target: 250 g

    Add the remaining water gradually. Keep the stream over coffee rather than bare paper.

  3. 03

    Finish draining

    Let the bed drain; remove the dripper before serving.

BEFORE YOU BREW

Make the experiment useful.

  • The source specifies 92–96 °C; 94 °C is our editable midpoint.
  • Taste before changing grind; a slow drawdown alone does not establish a fault.