Your first pour-over at home

Set your V60 over a mug on the scales. A mugful is hard to repeat by eye; weighing the water gives you an amount to come back to.

For a first attempt, Hario UK's recipe uses 15g of medium-fine ground coffee and 250g of water at 92 to 96°C. You'll need extra hot water to rinse the paper. Pour that away before adding the coffee, level the grounds and zero the scales.

The first pour should wet all the grounds. Leave them for about 30 seconds, then pour slowly in circles over the coffee, avoiding the edges. Stop at 250g on the display. The water you used to wet the grounds counts towards that total. Hario gives roughly two and a half minutes for the process.

Remove the dripper once it has drained and let the coffee reach a comfortable drinking temperature. Keep the 15g and 250g amounts if you're making an adjustment next time: Hario suggests grinding coarser for slow drainage, or finer for a weak brew. Note the setting beside a few words about the taste. You can then compare the change with the cup you made before.

Making more coffee

To use 400g of water at the same ratio, weigh 24g of coffee. The calculation is 400 divided by 250, multiplied by 15. Doubling the original amounts gives 30g and 500g. These are calculated starting quantities, not separately tested recipes.

Use a server with enough room for the batch. Hario's size 02 V60 is listed for one to four cups, but a larger brew needn't finish at the single-cup time. Record how long it takes and whether you enjoyed it before changing the grind.