V60: history and steps to prepare coffee


After having told and explained the preparation of coffee with the Moka, the Aeropress, the French Press, the Chemex, the Siphon and the Clever, it's the V60 time!


Read all the articles on coffee extraction methods on Caffè Ernani's blog: ABCoffee >>

The V60 is one of the most used brewing tools.

It allows to obtain an intense cup, highlighting and enhancing every natural aromatic note of our carefully selected coffees!


With the V60 every cup of coffee tells a story: the story of its origin and the land where it was born and raised.

V60 History

At the beginning of the 1900s, drinking a filter coffee was not the most pleasant experience ever, the filters did not filter well and therefore left some residues of exhausted coffee on the bottom of the cup, which bothers and makes the cup more bitter.

But finally the V60 dripper arrived!

Invented in the 1960s by Hario, a Japanese company.

It only really gains its popularity since 2004, when the internal groove in the cone was introduced.

The name derives from the "V" shape of the coffee maker, with a 60° angle.

On the inside we find spiral-shaped grooves, which improve turbulence: the air finds an easy way to escape during extraction, also allowing for better control of the extraction by the operator.

The system is based on the principle of percolation: hot water is slowly dripped into the pitcher or directly into the cup, passing through a layer of ground coffee placed on a paper filter.

By percolating, the water dissolves the soluble substances contained in the ground coffee, transferring them to the drink.


  • Server, usually in glass, available from 350 ml of capacity, up to 1 L;
  • Cone, usually in ceramic, of 2, 4 or 6 cups;
  • Paper filter, also of various sizes depending on the size of the cone purchased.

Result in the cup

The V60 gives an excellent cup, with very intense aromas and aromatic notes. With this tool it is possible to savor every nuance of the chosen and purchased coffee, giving a real moment of pleasure.

But be careful!

The right coffee must be chosen, because as it enhances the qualities, it also enhances any defects. We therefore need a high quality coffee.

Making coffee with the V60

Extraction with the V60 is not complicated, but it requires a little practice and dexterity.

The fundamental step is how the water is poured: the result of the drink will depend on this.

The necessary tools, as already mentioned, are:

  • V60 dripper;
  • Special paper filter;
  • Server / collector;
  • A scale;
  • A kettle;
  • A timer. 

The Brew Ratio, i.e. the dose of coffee in relation to the quantity of water, is 60 gr of ground coffee per 1 L of water; in this case I will use 250 ml of water for 15 gr of coffee.

The coffee must be medium-coarse ground (slightly thicker than the ground for the mocha). If we want to be specific, the particle size must be between 500 and 700 microns.

The roasting of the coffee must be medium or medium-light, to obtain a fragrant, intense and never bitter cup!

Steps for extraction:

  1. Heat the water between 92 and 95° C;
  2. Pour it on the filter to moisten it, so as to remove the paper notes, as well as heat the instrument;
  3. Empty it from the water and prepare for the actual extraction;
  4. Pour 15 gr of ground coffee into the filter and give it a few taps to level it;
  5. Make a pre-infusion: pour 30 grams of water trying to wet all the coffee well and wait 30 seconds;
  6. Now drain the remaining part of the water to reach 250 gr.

We have said that this phase is very important: the stream of water must in fact be thin and continuous. While pouring it is necessary to hit all the ground coffee well, without touching the sides of the instrument and without dwelling too much on a single point, otherwise you will over-extract the coffee.

Now all that remains is to wait for the extraction to end... and the coffee is ready!


Recommended coffee

Like almost all brewing methods, I always recommend a single-origin Arabica with medium roasting and without defects.


If you want a more full-bodied and sweeter coffee, focus on naturals, on the other hand, if you like acidity and fresher notes, choose a washed one.



Paolo, Ernani's roaster, chose the Ethiopian Sidamo >>

Andrea, the junior roaster, has chosen the Colombia Supremo Finca la Meseta >>

Do you want to practice this method and also discover all the other Brewing techniques and tools?

We look forward to seeing you at the Ernani Academy Brewing course!

Write an email to shop@caffeernani.com or a whatsapp message to +39 3756879940 to get all the necessary information!


Martina Mazzoleni 

The best coffees, roasted to perfection and delivered where you want

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