Hand-poured, one cup at a time, through Hario’s iconic 60-degree cone — our V60 reveals the full character of the bean, hot or over ice. Precise extraction, clean flavor, zero shortcuts. Choose your temperature, choose your bean, and watch it brewed in front of you at Tea Oasis Al Khobar.
V60 is everywhere in Al Khobar’s café scene right now — from beachfront specialty shops to neighborhood coffee bars, the conical pour-over dripper has become the default symbol of ‘we take coffee seriously.’ And yet, despite appearing on menu after menu across the city, almost nobody explains what V60 actually means, why it costs what it does, or what genuinely separates the hot version from the cold.
At Tea Oasis, we think a 20+ SAR cup deserves an explanation. This is the engineering behind the V60, what changes between hot and cold, and how to choose the right one for you.
V60 isn’t a coffee blend or a brand name in the way most customers assume — it’s a brewing device, invented by the Japanese company Hario, first released commercially in 2004-2005. The name comes directly from its shape: a ‘V’ cone, sloped at a precise 60-degree angle.
That angle isn’t arbitrary. Hario’s design includes spiral ridges along the dripper’s interior wall that allow water to flow evenly downward while letting air escape during brewing. This combination — the cone angle and the ribbed walls — gives the person pouring far more control over extraction than almost any other brewing method: pour fast for a lighter, brighter cup, or pour slowly for something heavier and more full-bodied. It’s why V60 became the brewing method of choice for the global third-wave specialty coffee movement, and why it’s now used in over 75 countries.
A hot V60 is brewed with water just off the boil, poured in careful, deliberate stages over freshly ground beans. The process starts with a ‘bloom’ — a small amount of water poured first to saturate the grounds and let trapped gas escape, usually for 30-45 seconds — before the remaining water is poured in slow, controlled circles.
Because the V60’s paper filter removes oils and fine sediment more thoroughly than other brewing methods, the resulting cup is notably clean and clear, with the bean’s specific character — floral notes, citrus brightness, chocolate depth, whatever the origin offers — coming through with real clarity rather than being muddied by heavier body. Light to medium roasts tend to shine especially well with this method, since darker roasts can mask the subtler characteristics V60 is built to reveal.
Cold V60 (sometimes called iced pour-over) uses the same dripper and the same careful pour, but the coffee is brewed hot and then immediately cooled over ice, rather than steeped cold from the start like traditional cold brew. This distinction matters: the hot extraction still pulls the bean’s full flavor complexity, while the rapid cooling locks in brightness and prevents the flatness that slower cold-steeping methods can sometimes produce.
The result is a coffee that’s refreshing without sacrificing the clarity and nuance that makes V60 worth ordering in the first place — brighter, often slightly sweeter to the palate than hot brewing, with the same clean character carried through the ice.
Some research has even found V60 extraction can yield higher levels of certain antioxidant compounds compared to other filter methods — a small but genuine bonus on top of the flavor case for choosing pour-over.
Every V60 here is brewed to order, one cup at a time — never batched, never sitting under a heat lamp. Ask our team about the bean we’re currently featuring, hot or cold, and watch it poured in front of you. Visit Tea Oasis in Al Khobar or order via WhatsApp.
Light to medium roasts tend to perform best with V60, since the brewing method is specifically designed to reveal subtle origin characteristics — floral notes, citrus brightness, delicate sweetness — that darker roasts can mask. If you want to taste what makes a specific bean’s origin distinctive, V60 with a lighter roast is the clearest way to experience it.
Some research has found V60 extraction can yield higher levels of certain antioxidant compounds compared to other filter methods like French press or Aeropress, depending on grind and brew time. While not the primary reason to order it, it’s a genuine bonus alongside the flavour clarity V60 is known for.
Order hot if you want the full aromatic experience and the clearest read on a light or medium roast’s character. Order cold if you want something refreshing — particularly suited to Al Khobar’s warmer months — without sacrificing the precision and clarity that makes V60 worth choosing over standard iced coffee.
V60 is a manual, one-cup-at-a-time brewing method requiring precise technique — controlled pour speed, specific water temperature, and a bloom phase to release trapped gas from the grounds. This hands-on process, combined with the paper filter’s ability to produce a notably clean, nuanced cup, is why V60 commands a premium over machine-brewed coffee.
Hot V60 is brewed with near-boiling water poured in careful stages over fresh grounds, producing a clean, aromatic cup that highlights the bean’s specific character. Cold V60 is brewed the same way but immediately cooled over ice rather than steeped cold from the start — this preserves brightness and clarity better than traditional cold brew, which can taste flatter due to its slower, room-temperature extraction process.
V60 refers to a brewing device, not a coffee blend or brand. Invented by Japanese company Hario and first released commercially in 2004-2005, the name comes from its V-shaped cone, set at a precise 60-degree angle. The design includes spiral interior ridges that allow even water flow and air release during brewing, giving the person pouring exceptional control over extraction.
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