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Equator Coffees — Hario V60

Equator Coffees · Pour-over · Hario V60

24 g → 360 g · 1 : 15 · 205 °F · 3:30 total · Medium-fine grind

Equator Coffees' V60 guide for one 10 oz cup: 24 g at 1:15, a 60 g bloom and three even 100 g pours thirty seconds apart.

  1. place the Hario V60 filter in the brewer and rinse it with hot water, then discard the water — this removes any paper taste and preheats the brewer
  2. grind the coffee on a medium-fine setting, towards the fine side from the centre of the grinder; place the grounds in the filter, tapping or lightly shaking to level them
  3. place the brewer and cup or carafe on a scale and tare to 0
  4. 0:00start the timer and pour 60 g of hot water into the centre of the grounds to start the bloom60 g
  5. 0:30pour 100 g of water starting in the centre of the grounds, slowly circling outward; do not pour onto the very edge of the cone160 g
  6. 1:00pour 100 g more water in the same fashion260 g
  7. 1:30pour the remaining 100 g360 g

Equator call for Hario V60 filters, rinsed with hot water and the rinse water discarded. The guide writes its water temperature as "just off boil at 205°" without naming a scale; Fahrenheit is the only reading the value admits. Serve once the filter stops dripping, which the guide says should happen right around 3:30. Their pro tips suggest 16:1 for a more delicate cup and a coarser grind if the brew runs past 3:00.

Transcribed from Equator Coffees — Hario V60 brew guide on 2026-07-24