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POUR-OVER & FILTER BREWERS

Pour-over is gravity, paper, and patience. The brewer's geometry — the angle of the cone, the size and number of holes, the ribs that lift the filter — decides how water flows through your bed of coffee.

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Hario V60

60° cone · single large hole · spiral ribs

Pixel art of a Hario V60 conical dripper on a glass server

The most studied dripper in specialty coffee. The single large hole means flow rate is controlled by your pour and grind, not the brewer. Spiral ribs lift the paper so water can pass around as well as through. Rewards a steady technique with the brightest, most articulate cup of any common brewer.

CRAFT NOTE

If your V60 tastes sour, your grind is too coarse or your pour is too fast. If it's hollow, you went too fine.