Brew at Home

How to Brew a V60 Pour Over with Costa Rica Coffee

The Hario V60 is one of our go-to brew methods for cup clarity and sweetness. We recommend it for honey and natural process coffees — their fruit, complexity, and character come through cleanly with this method.

More brew guides are on the way. Questions about your own setup? Write us at hello@rollingwavescr.com

Brew Time

3:30 min +/-

Coffee Dose

18g

Grind Size

Medium-fine

Water

300g at 93°C

Recommended Coffees for V60 Brew Method

Tarrazu

Tarrazu

NATURAL · MEDIUM ROAST

dried banana, raisin, clementine

$17
Brunca

Espresso

Brunca

HONEY · MEDIUM ROAST

lime, caramel, cherry

$17

What You'll Need

Brewing Steps

1

Heat water to 93°C / 200°F — just below boiling.

2

Set up your V60 on the carafe, place the paper filter, and pre-wet it with hot water. Discard that water and reset the dripper on your scale.

3

Add 18g of ground coffee to the filter. Tare your scale to zero.

4

[0:00] Pour 40g of water — the bloom. This lets gases escape before extraction begins. Rest until the 30-second mark.

5

[0:30] Pour in a slow circular motion to reach 120g total (+80g). Cover all the grounds evenly.

6

[1:00] Pour to reach 180g total (+60g). Same circular technique.

7

[1:30] Pour to reach 240g total (+60g).

8

[2:00] Final pour to reach 300g total (+60g).

9

Remove the V60 and discard the filter and grounds. Coffee should finish dripping around 3:30.

Dialing It In

Finishing faster than 3:15 and tasting acidic? Try grinding finer, increasing your dose slightly, or pouring more gently.

Finishing slower than 3:45 and tasting bitter? Try grinding coarser, reducing your dose slightly, or pouring with a little more weight.

Change one variable at a time — small adjustments go a long way.

Ready to brew? Order your coffee online — we deliver to Costa Rica or anywhere you like to enjoy your coffee.

ORDER COSTA RICA COFFEE ONLINE →