Spiral it slowly and it takes 3 minutes.

1. Heat water to 92 to 94 °C, about 30 seconds off the boil
2. Rinse the paper with hot water and pour it away
3. Add 15 g of coffee, ground like granulated sugar
4. Shake the bed flat and zero the scale
5. Bloom with 45 g, wait 30 to 45 seconds
6. Spiral from the middle out to 150 g, stopping short of the paper
7. Let the bed drop for a few seconds
8. Pour on to 250 g, keeping off the walls
9. Done by 2:30 to 3:00

This is the maker's recipe (Hario UK). James Hoffmann's one-cup method uses the same 15 g to 250 g with just-boiled water and five small pours, which suits light roasts. Shown on a 60 degree cone of the V60 class; the dripper is our own drawing of a generic one.

Which machine should we do next?

Sources: Hario UK brewing guide; Hario USA (James Hoffmann's 1 Cup V60 technique); Smrke et al., J. Agric. Food Chem. (2018).
Sounds: Freesound CC0 (Caitlin_100, Kinoton, Stu5748, karinalarasart, naxxfish, sokworks).