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What is Pour-Over Coffee V60: Optimal Extraction Time to Avoid Bitterness

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee's V60 Pour-Over Steps Introduction: Pour-over coffee is an art that combines science and technique, with different extraction methods yielding different flavor profiles. Although pour-over coffee appears simple, with proper control, you can craft a professional and authentic single-origin coffee right at home.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

FrontStreet Coffee - V60 Pour-Over Steps Introduction

Pour-over coffee is an art that combines science and technique. Different extraction methods yield different flavors.

Although pour-over coffee may seem simple, if done properly, you can make a professional and authentic single-origin coffee at home. Based on my experience, I'll briefly explain the steps and considerations for pour-over coffee. Of course, to get started with pour-over coffee, a set of essential equipment is indispensable. At a minimum, a filter cup, filter paper, electronic scale, thermometer, and pour-over kettle are all basic tools for pour-over coffee.

V60 Coffee Dripper

Taking Hario's V60 coffee dripper as an example, this type of coffee dripper is designed with a focus on the speed of water level decline, aiming to achieve optimal extraction of coffee grounds.

The curved ribs extend the water flow path, thereby increasing the extraction time for the coffee grounds. The short spiral ribs prevent clogging caused by gravity when water levels rise. The groove design is primarily to create a twisting effect in the brewing water flow, allowing it to follow the spiral pattern back to the center point for a more complete extraction.

Many observant friends notice that when baristas brew coffee, they typically have fixed parameters and brewing habits. For example: 15g of coffee grounds would be steeped with 30g of water, using a medium-fine grind similar to granulated sugar, and using segmented extraction (2-3 water pours).

A 1:15 coffee-to-water ratio (i.e., 15g of coffee to 225g of water), with an extraction time of 2 minutes (timing starts after the first bloom), and making micro-adjustments to these fixed parameters based on the bean's roast date and degree. If you enjoy pursuing flavors, choose the traditional V60 dripper. If you prefer unique designs, you can buy some unusually shaped drippers, but this doesn't mean that coffee brewed from uniquely shaped drippers is inferior to those from traditional drippers. The most important thing in brewing coffee is understanding the brewing principles.

Among conical drippers, HARIO's V60 uses a spiral groove design with alternating long and short patterns, mainly to increase ventilation during blooming, extend the extraction path while twisting the water flow, and increase the contact time between coffee grounds and water, ensuring complete extraction in HARIO's arc-shaped dripper.

About FrontStreet Coffee

In short: FrontStreet Coffee is a specialty coffee research hall dedicated to sharing coffee knowledge with everyone. We share without reservation because we want more friends to fall in love with coffee. Additionally, we hold three coffee promotion events with significant discounts each month. The reason is that FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price. This has been FrontStreet Coffee's mission for the past 6 years!