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Hario v60 Pulse Pour Over Brew Recipe

Andrew Pautler

Equipment needed to brew the Hario v60 pulse pour brew recipe

This Hario v60 recipe is curtesy of Josh Williams, one of the hosts on the FilteredThoughts podcast and the Fellow Wormy World Champion 2020. In this recipe Josh uses a pulse pour technique of multiple smaller pours throughout the brew, which helps him increase the yields out of this medium to coarse grind without losing vibrancy or clarity.

Equipment needed to brew the Hario v60 pulse pour brew recipe

Hario v60 Pulse Pour Over Brew Recipe

Josh Williams
A simple pour over recipe using the Hario v60 brewer. It divides the brew into five even "pulse" pours, which helps maintain the vibrancy and clarity in the coffee even while grinding fairly coarse.
5 from 1 vote
Prep Time 2 minutes
Brew Time 3 minutes
Course Drinks
Cuisine American
Servings 1 serving



  • 15 grams coffee ground medium to coarse
  • 250 grams 200°F (93°C) water


  • Rinse filter and add ground coffee to brewer
  • Bloom coffee with 50g of water
  • Split remaining water (200g) into four pours (50g each). Each time allow water to almost fully drain through before starting the next pour
  • Allow coffee to draw down. Pour over should complete around 2:40


  • The pulse pouring technique allows you to maximize the yield out of the medium to coarse grind without losing vibrancy and clarity in the coffee
  • This recipe can easily be scaled up or down in size proportionally
Keyword coffee, v60
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Prefer a more visual version of the brew recipe?

I created infographics of each recipe, which you can see below. You can also find it on Instagram here.

v60 Pour Over Recipe Infographic from Josh Williams


Leave a Comment

  1. If I’m doing this recipe with 30g of coffee and 500 grams of water, would you still double the amount of water at each pulse? For example, would you bloom with 100g, and pour 100 at 30 seconds until you reach 500?

    • Yes, that would work. You could also break the four pulse pours into five or six though instead. Either way, I would keep the bloom stage to the ratio from this recipe to make sure the coffee grounds really get saturated during the bloom.

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