The Hario V60 is iconic. It’s design is unique with its spiraling ribs and wide opening to encourage water flow. And like all things Hario, it is a beauty of design. It comes in a variety of sizes (01, 02, 03), materials (ceramic, plastic, copper, metal, glass), and colors (white, red, black, turquoise, purple, pink, you name it), but perhaps the most popular is the white ceramic 02 model.

It is important that you use real Hario filters with this dripper, as they have a particular cone shape and thickness and fibrous weave.

While there are many methods for brewing with the V60, we’ve found the Tetsu Kasuya 4:6 method the most reliable and easy to replicate. So that’s what we’ll be doing here.

You’ll need 20 grams of coffee and 300ml water.

Grind to a coarse medium grind. Each drip should take 45 seconds. If it’s too fast, grind finer; too slow, coarser.

Before brewing, make sure you get the brewer properly hot. Pour water through the filter and brewer while holding the side with your other hand, and when you feel the heat, it’s ready. If it’s not hot, it will zap heat for the brew. This is one advantage the plastic model has over the ceramic.

1. Start with a pour of either 40ml or 60ml of water for the bloom. The idea behind this method is that the amount of the first two pours determines the acidity and sweetness in the resulting cup.

2. After 45 seconds, pour to a total of 120ml.

3. After 45 more seconds (at 1:30), pour 60ml. (Total 180ml.)

4. After 45 seconds (at 2:15), pour 60ml. (Total 240ml.)

5. And, yep, you guessed it, after 45 seconds (at 3:00), pour your final 60ml, for a grand total of 300ml.

Again, if the water is not finished dripping after each 45 second interval, your grind is too fine. If the water drips too quickly, grind a bit finer.

We like to give the V60 a gentle swirl after each pour to ensure that the coffee bed is flat in order to prevent any unwanted channeling.