Brew guides

V60

The V60 shows coffee at its most transparent. The paper filter holds back oils and the cone keeps contact time short and even. Fruity, light-roasted coffees like Yirgacheffe shine here.

Measurements

Coffee: 15 g
Water: 240 g
Ratio: 1:16
Grind size: Medium-fine (sea salt)
Temperature: 93 °C
Time: 3:00

Steps

Step 1 0:00

Rinse the filter
Place the paper filter in the cone and rinse it thoroughly with hot water. This removes the paper taste and warms the brewer. Discard the water.
Step 2 0:00

Grind and weigh
Grind 15 g of coffee medium-fine, about the size of sea salt. Add to the cone, give it a gentle shake to level the bed and tare the scale.
Step 3 0:00

Bloom
Pour 45 g of water, three times the coffee weight, in circles so every ground is wet. Wait 30–45 seconds while the bed swells and releases gas.
Step 4 0:45

First pour
Pour in slow circles from the centre outwards up to 120 g. Try not to hit the paper; water that runs down the wall never meets the coffee.
Step 5 1:30

Second pour
When the water drops to about half the bed, pour again up to 240 g. A gentle single stir with a spoon knocks any grounds stuck to the wall back into the bed.
Step 6 2:15

Let it draw down
Wait for the water to draw down completely. Total time should land between 2:45 and 3:15. A flat bed at the end means your pour was even.
Step 7 3:00

Serve
Swirl the server and pour. Let it cool a little; around 60 °C the flavour notes read most clearly.

Tips

Same as the box says: stay between 1:15 and 1:16 for the V60. If the cup is sour and thin, grind slightly finer or raise the water temperature a degree or two. If it is bitter and heavy, do the opposite. Change one variable at a time; that is the fastest way to learn.

Water matters. Ankara tap water can be hard; filtered or low-mineral bottled water makes a noticeable difference, especially with lighter roasts.