Pour-over gets repeatable when the coffee, the water, the grind, the temperature, and the time all stay put. This page takes the V60 basic recipe Hario publishes and turns it into numbers for a single cup. It is not a brew we timed. We have not used the dripper, the kettle, or the scale linked below.
The pours are for a cone with one large hole. A flat-bottom dripper or a wave dripper uses different paper and a different number of holes, so do not copy this sequence onto those brewers.
One cup, at 12g
Hario's instruction PDF gives 10–12g of coffee, ground medium-fine, as the guide for one cup (120mL). The basic recipe on the site uses a bloom of twice the coffee dose, then three more pours, each four times the dose. The brew should finish drawing down within 3 minutes.
Pick 12g and apply those multiples, and the cup looks like the table below. The 168g total is not a figure Hario prints as "168g." It is twice the dose, plus four times the dose, three times, applied to 12g. For a 10g dose, scale every water amount by 10/12.
| Step | What to do | At 12g |
|---|---|---|
| Prep | Set the paper and pour enough water to wet it. Discard the water that lands in the server | Before the coffee goes in |
| Coffee | Add a medium-fine grind and shake it lightly level | 12g |
| Bloom | Pour from the center until the grounds are wet. Wait 30 seconds after the pour ends | 24g |
| Pour 1 | A spiral from the center. Keep the water off the paper. Four times the dose | 48g (72g so far) |
| Pour 2 | The same | 48g (120g so far) |
| Pour 3 | The same | 48g (168g so far) |
| Finish | Let it draw down into the server | Within 3 minutes, for any number of cups |
Sources are at the end. The finished 120mL is not the 168g you poured. The grounds hold water, so less than you poured reaches the cup.
The basic recipe has no temperature in °C
The V60 basic recipe page we opened on October 31, 2026 did not list a water temperature. That page does not tell you whether to use water straight off the boil or to let it cool.
Figures that show up often in search sit around 90–96°C, with lighter roasts higher and darker roasts lower. That is general guidance. It is not a number from Hario's basic recipe, and it is not a measurement from this site.
If your kettle can hold a set temperature, start the first cup at a stand-in of 93°C. If the cup is bitter or harsh, lower it. If it is thin, or the acidity is all that is left, raise it. Treat 93°C as a place to start, not as Hario's figure.
HARIO V60 Drip Kettle Fit on Amazon.co.jp
Medium-fine, and a click number that belongs to one grinder
Hario asks for a medium-fine grind. How that grind is usually described, and which way it tends to drift, is the coffee grind size guide.
The only hand grinder whose official range for each brew method this site has checked is the Chestnut S5 Pro. The published pour-over range is 5.0–8.0. Hario does not say where inside that range to start, and neither does Timemore's range itself. Brew one cup somewhere in it, then move a single step using the section below. Copying "5" onto another grinder will not line up.
The grinder I use every day is that S5 Pro, in green, mostly for pour-over. I have not logged times for this 12g recipe on it. How to choose the grinder is in how to choose your first hand grinder. If you are still deciding between the two grinders this site actually uses, see Timemore S5 Pro vs EPEIOS Essence Go.