Dialed-in starting recipe
Starting recipe for the Hario V60
A new bag shouldn’t cost you half its beans in guessing. Here’s where we’d start on a Hario V60 with fresh, roast-to-order specialty coffee — plus how to correct in one cup, not ten.
- Method
- Pour-over
- Dose
- 18 g coffee : 300 g water
- Ratio
- 1:16.7
- Grind
- Medium — like coarse sand
- Water
- 95°C
- Time
- 2:30–3:00 total
The V60’s steep cone and ribs drain fast — that’s where its clarity comes from. If your pours are erratic, the recipe can’t save you: pour slow and steady first.
The three steps
- Bloom: 36–45 g water (2× the coffee), wait 30–45 s.
- Pour in slow pulses to 300 g total.
- Aim to finish draining around 2:30–3:00.
If the first cup is off
Finishes too fast, tastes sour or weak → grind finer or water hotter.
Drains past ~3:30, tastes bitter or drying → grind coarser.
Change one variable at a time. A starting recipe is a starting point, not a prophecy — burrs, water and beans all drift. That’s the whole idea of dialed-in coffee.
What we’d brew on it
- Ethiopia — Natural — light roast, berries and florals — exactly what a V60 is for.
- Costa Rica — brown sugar and stone fruit, crisp and clean.
Skip the guessing entirely
Every Adira order comes with a starting recipe built for your exact machine and grinder — emailed to you and saved to your My Cup account. This page is the generic version; yours gets translated to your burrs. And if the first cups are off, Stefan helps you dial it in personally.
Start with your first dialed-in bag →First bag ships free with code FIRSTBAG · No subscription required
Starting recipes for other setups
Breville Barista Express · Breville Bambino · Gaggia Classic Pro · De’Longhi Dedica · Hario V60 · Chemex · AeroPress · Moka pot · French press · Moccamaster