V60 Pour-Over Mastery
Move beyond guesswork. This comprehensive guide teaches you to consistently pull café-quality V60 brews using your Aura Roasters single origin coffees.
Cleo Park
February 14, 2026
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Equipment
What You'll Need
- ✓Hario V60-02
- ✓V60 paper filters
- ✓Gooseneck kettle
- ✓Precision scale
- ✓Timer
- ✓Burr grinder
Set Your Grind
For a light roast like Ethiopia Yirgacheffe, aim for medium-fine — similar to coarse sea salt. Grind fresh, ideally within 15 minutes of brewing.
Rinse Your Filter
Place the V60 on your server, insert a paper filter, and pour hot water through it. Discard the rinse water. This removes papery taste and pre-heats the brewer.
The Bloom
Add 18.75 g of coffee. Start your timer. Pour 40 ml of 94 °C water in concentric circles, starting at the centre. Allow 40 seconds for the bloom.
First Pour
At 0:40, pour steadily in slow spirals up to 150 ml total. Aim to reach 150 ml by 1:00.
Second Pour
Continue pouring in spirals from 150 ml to 300 ml total. Aim to complete the pour by 1:45.
Drawdown & Serve
Allow the coffee to fully drain. Total brew time should be 3:00–3:30. Swirl the server, pour into a pre-warmed cup, and taste immediately.
Cleo Park
Cleo is Aura's Head of Education and a World Brewers Cup finalist. She has trained over 400 home baristas across North America.