The V60 is a cone-shaped dripper with one big hole at the bottom, so the way you pour decides how the coffee tastes. It takes a bit of practice, and it pays you back with a clean, bright cup that suits lighter, fruitier coffees.
Use this as a starting point, then adjust to taste. Weigh the water rather than measuring it by eye: 1 g of water is 1 ml.
| Setting | Value |
|---|---|
| Coffee | 15 g |
| Water | 250 g |
| Ratio | About 1:16 |
| Grind | Medium Fine |
| Water temperature | 93–96°C (just off the boil) |
| Total brew time | 2:45–3:30 |
| Bloom | 40 g of water, then wait 45 seconds |
Fold the paper along its seam, sit it in the V60 and pour hot water through it. This gets rid of any papery taste and warms everything up. Tip the rinse water away before you go on.
Add the coffee and give the V60 a gentle shake to level it. Pour about 40 g of water, just enough to wet all the grounds. Freshly roasted coffee still holds gas from roasting, so it bubbles and puffs up. That's the bloom. Waiting 45 seconds lets the gas out, so the water can reach all the coffee evenly.
Pour slowly in small circles, keeping off the paper at the edges, until the scales read 150 g. Pause for a few seconds, then carry on to 250 g. Pouring in stages keeps the coffee at a steady level, which keeps the brew even.
Give the V60 a gentle swirl to flatten the coffee, then let the water run through. It should finish at around three minutes. A flat bed of grounds at the end means the water went through evenly.
Give it a minute or two. Flavours open up as coffee cools, so the second sip often tells you more than the first.
| If it tastes… | It probably means… | Try this next time |
|---|---|---|
| Sour or thin | The water ran through too quickly | Grind a little finer |
| Bitter or dry | The water took too long | Grind a little coarser |
| It drains really slowly | The grind is too fine, or the paper is clogging | Grind coarser and pour more gently |
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