The V60 rewards an even grind and a calm, controlled pour. Its cone shape and large opening give you plenty of influence over the brew, which is useful once you know what to adjust. Start with this recipe and use grind size, rather than a completely new pouring routine, to tune the taste.
- Coffee
- 15g
- Water
- 250g
- Temperature
- 92–96°C
- Grind
- Medium-fine
- Total time
- 2:30–3:15
What you need
- A V60 dripper and matching paper filter
- A mug or server
- 15g freshly ground coffee
- 250g hot water
- A scale, timer and preferably a gooseneck kettle
A simple V60 recipe
- Rinse the paper. Put the filter in the dripper and rinse it thoroughly with hot water. This removes papery flavour and warms the brewer. Empty the rinse water.
- Add and level the coffee. Add 15g of medium-fine coffee and gently shake the dripper so the bed is flat.
- Bloom with 45g. Start the timer and pour enough water to wet all the grounds. Give the brewer one gentle swirl and wait until 30–45 seconds.
- Pour to 150g. Add water in slow circles over the coffee bed, avoiding the paper walls. Keep the water level steady rather than flooding the cone.
- Finish at 250g. Continue with a controlled second pour. Give the dripper a very gentle final swirl to level the bed.
- Let it draw down. The water should finish passing through between 2 minutes 30 seconds and 3 minutes 15 seconds. Remove the dripper, swirl the server and taste.
Do not chase an exact time at all costs. The drawdown is a useful clue, but taste makes the decision. Some coffees and grinders naturally run a little faster or slower.
How to fix your V60 coffee
| If it tastes... | Try this next |
|---|---|
| Sour, sharp or thin | Grind finer. If the roast is light, try slightly hotter water too. |
| Bitter, dry or heavy | Grind coarser and reduce unnecessary swirling or agitation. |
| Both sour and bitter | Your extraction may be uneven. Level the bed, pour more steadily and check your grinder. |
| Flat | Use fresh coffee and freshly drawn water. Try a slightly stronger ratio of 16g to 250g. |
| Very slow | Go coarser and pour gently. Excess agitation can clog the filter with fine particles. |
Frequently asked questions
Do I need a gooseneck kettle?
It makes a slow, accurate pour easier, but it is not essential. With a standard kettle, pour gently in short pulses and avoid filling the dripper too high.
How important is the bloom?
Fresh coffee releases trapped gas when first wetted. A short bloom helps the later pours contact the grounds more evenly.
Should I pour on the filter paper?
Keep most of the water over the coffee bed. Water poured directly down the paper wall can bypass the coffee and dilute the cup.