V60 and pour-over, step by step

Pour-over looks like a barista ritual, but underneath it is arithmetic: a ratio, a bloom, and a schedule of pours that each take about ten seconds. This guide assembles a complete V60 recipe from the official numbers — Hario's own ratio and bloom, Blue Bottle's pour schedule, Fellow's bloom rule — so every step has a name attached to it and you can scale it to any carafe.

The numbers up front

Sources, fetched 2026-11-16 (nofollow): Hario V60 official · Blue Bottle pour-over · Fellow pour-over guide.

The recipe (2 cups, 500 g water)

1. Rinse and preheat. Fold the paper's seam, set it in the dripper, and rinse with hot water — this kills paper taste and warms everything. Discard the rinse.
2. Dose 33.5 g of coffee, ground medium-fine. (500 g ÷ 15 = 33.3, rounded to what a scale can hit. Our calculator does this instantly.)
3. Bloom with 67 g — twice the coffee, per Fellow's guide — poured in spirals across all the grounds over about 10 seconds. Wait 30–35 seconds. You'll see the bed dome and bubble as CO₂ escapes; that gas is why fresh coffee blooms hard and stale coffee barely fizzes.
4. Pour in stages to 500 g. Blue Bottle's schedule for a 350 g brew — first pour to 3× the bloom at 0:40, then steady additions roughly every 30 seconds — scales directly: aim to finish your final pour around 1:40–2:00, pouring in gentle spirals from the center outward without touching the walls.
5. Draw down and serve when the bed flattens with a slightly concave surface. Total time 2:30–4:00. If it drains much faster, grind finer; much slower, grind coarser — see the grind chart.

Scaling the math

Everything is proportional. One cup (250 g water) at 1:15 is 16.5 g coffee with a 33 g bloom. A 3-cup Chemex-style batch (750 g) is 50 g coffee, 100 g bloom. Water temperature stays 195–205°F regardless of batch size; only the pour schedule stretches, because each pour should take roughly ten seconds and the gaps let the bed drain. If you brew bigger batches than a V60-02 holds, the same ratio carries straight over to Chemex at 1:16 — the differences are grind (medium-coarse) and time, not arithmetic.

What the bloom is actually for

Roasted coffee holds trapped carbon dioxide that otherwise fights the water: pour-over water can't extract what it can't touch, and a wall of escaping gas literally repels it. The bloom gives that gas a controlled exit before the main brew. That's also why the bloom is part of the total water — it is already extracting, just gently. Skipping it or shortening it below ~25 seconds on fresh, lightly roasted coffee is a common cause of sour cups, a trap we cover in common ratio mistakes.

Troubleshooting, one variable at a time

• Sour or thin: grind finer first; if that's maxed, raise temperature toward 205°F or drop the ratio to 1:14.
• Bitter or drying: grind coarser, then drop temperature toward 195°F, especially with dark roasts (see temperature by roast).
• Drains too fast/slow: pure grind problem — the bed, not the recipe.
• Inconsistent day to day: you're eyeballing the dose. A 0.1 g scale fixes it; we make the case in scale vs scoop.

Related reading

• Ratios by method — where 1:15 sits among the others
• Grind size vs extraction — why pour speed matters
• AeroPress guide — same beans, immersion math
• SCA Golden Cup — the standard behind the taste targets