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What Does Pour-Over Coffee V60 Mean and What Is the Typical Extraction Time for Pour-Over V60

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For 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 skill, with different extraction methods yielding different flavors. Although pour-over coffee may seem simple, if controlled properly, you can also create a professional and authentic single-origin coffee at home

FrontStreet Coffee's V60 Pour-Over Guide

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

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

Although pour-over coffee may seem simple, with proper control, 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 necessary. At minimum, a filter cup, filter paper, electronic scale, thermometer, and pour-over kettle are the 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 descent, striving to achieve optimal extraction from the coffee grounds.

The curved ribs extend the water flow path, thereby increasing extraction time for the coffee grounds. The short spiral ribs prevent clogging caused by water level buildup that cannot withstand gravity. The convex groove design is primarily intended to create twisting in the brewing water flow, allowing it to follow the spiral shape back to a central point for more complete extraction.

Many observant friends notice that when baristas brew coffee, they typically follow fixed parameters and brewing habits. For example: 15g of coffee grounds will be infused with 30g of water for blooming, using a medium-fine grind similar to granulated sugar, with segmented extraction (dividing water pouring into 2-3 stages).

A 1:15 coffee-to-water ratio (meaning 15g of coffee to 225g of water), with extraction time around 2 minutes (timing begins after the first bloom), with fine-tuning of these fixed parameters based on the bean's roast date and degree. For those who pursue flavor, choose the traditional V60 filter cup; for those who prefer aesthetics, buy some uniquely shaped filter cups, but this doesn't mean that coffee brewed from uniquely shaped filter cups is inferior to traditional ones. The most important aspect of brewing coffee is understanding the brewing principles.

Among conical filter cups, HARIO's V60 adopts a spiral convex groove design with alternating long and short patterns, mainly to increase ventilation during blooming, while also extending the extraction path by twisting water flow, increasing the contact time between coffee grounds and water, ensuring complete extraction in HARIO's arc-shaped filter cup.

In summary: FrontStreet Coffee is a coffee research workshop, happy to share coffee knowledge with everyone. Our unconditional sharing is purely to help more friends fall in love with coffee. Additionally, we hold three coffee discount events monthly, because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price - this has been our mission for the past 6 years!