The V60 pour over has become a symbol of the specialty coffee movement—celebrated for its clarity, elegance, and the way it showcases single origin beans. Simple to use yet endlessly customizable, the V60 attracts coffee lovers who value ritual and precision.
History of the V60
The V60 was invented in Japan by Hario in 2004, but its roots stretch back further to classic manual drip brewing. Its unique spiral ridges and conical shape encourage even extraction, allowing delicate flavors to shine. As the specialty coffee scene exploded in the 2010s, baristas and home brewers alike gravitated to the V60 for its unmatched ability to reveal a coffee’s full character.
Cultural Impact and Notable Moments
V60 brewing is now a global phenomenon, a staple at both third-wave cafés and home brew bars. Every year, the World Brewers Cup sees champions use V60s to craft their award-winning recipes—proof of its precision and versatility. Influential baristas like James Hoffmann have popularized V60 techniques, further cementing its place in modern coffee culture.
V60 Brewing Tips
- Use a 1:16 coffee-to-water ratio (e.g., 20g coffee to 320g water).
- Grind fresh—medium-fine works best for clarity.
- Water temperature: 200–205°F. Pour in slow spirals or pattern to promote even extraction.
- Let the coffee "bloom" for 30 seconds, then pour in stages.
V60 brewing rewards attention to detail. Single origin Steel Oak Coffee beans are perfect for this method, delivering crisp acidity and complex flavors in every cup.
The Steel Oak Coffee Difference
At Steel Oak Coffee, our single origin coffees and specialty blends are roasted to highlight their unique profiles—fruit-forward, floral, or chocolatey. The V60 lets you experience these flavors with clarity and balance, right in your own kitchen.
And if you're interested in checking out other brewing methods, take a look at our complete guide to brewing better coffee at home.