BREW GUIDE
V60 Pour Over
Bright, clean and complex. The method for tasting bean character - especially light roasts and single origins.
- Medium
- ⏱ 4 mins total
- ☕ 1 cup (400ml)
GEAR
V60 + gooseneck + scale
RATIO
1:17 (20g coffee, 360g water)
GRIND
Medium-coarse
WATER
93°C (just off boil)
THE RECIPE
Eight steps for a great V60
V60 is the most expressive method on this site: the cleanest cup, and the most variables to play with. Once dialled in, it is the method baristas reach for when they want to taste a bean's true character. Here is the recipe Carlos uses.
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Gather your gear
Prep: 2 minsYou need: a V60 dripper, paper filter, fresh coffee, a grinder, a gooseneck kettle, a scale, a timer, and a vessel to brew into. The scale and timer are non-negotiable - V60 is a ratio brew, not a vibes brew.
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Heat water to 93°C, weigh out coffee
1 minBring water to a boil, then let it cool to 93°C (just off boiling). Weigh out 20-24g of fresh coffee. Grind to a medium-coarse consistency - similar to coarse sand. This grind size lets water flow through at the right rate.
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Rinse the filter, pre-heat the dripper
15 secPlace the paper filter in the V60. Rinse it with hot water - this removes paper taste AND pre-heats the dripper and vessel. Discard the rinse water before adding coffee. Place the dripper on top of your vessel.
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Add coffee, start your timer
0:00Add the ground coffee to the filter and level it gently with a tap. Place the whole setup on the scale and zero it. Start your timer when you begin pouring.
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The bloom: 40g water, 30 second wait
0:00 - 0:45Pour 40g of water over the grounds in a spiral motion, saturating everything. You'll see the coffee bubble and 'bloom' - this is gas escaping. Wait 30-45 seconds. The bloom is what makes V60 great - skip it and you'll taste flat coffee.
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First pour: up to 200g
0:45 - 1:30Pour slowly in a spiral motion, working from the centre outward but avoiding the edges of the filter. Pour until your scale reads 200g total water. Pour slowly - taking 30-45 seconds for this pour.
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Second pour: up to 360-400g
1:30 - 2:30Once the water level has dropped halfway, pour again. Take it to 360-400g total. Pour in slow circles, keep the water level steady. The whole brew should drain through by 3-4 minutes total.
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Stir, taste, adjust
Finish: 3:30 - 4:00Once all the water has drawn through, remove the dripper. Give the coffee a gentle stir and let it cool for 30 seconds before drinking. Brewing too quickly (under 3 min)? Grind finer. Too slow (over 4:30)? Grind coarser.
PRO TIPS
Three tips for better V60
Three things that separate cafe-quality V60 from kitchen V60.
Buy a gooseneck kettle
V60 lives or dies on pour control. A gooseneck kettle gives you a thin, controlled stream. A regular kettle dumps water and ruins the brew. Worth the $80-150.
Don't pour on the filter edge
Water that hits the paper filter bypasses the coffee and dilutes your brew. Keep pours in the centre 70% of the dripper and you'll get more even extraction.
V60 loves light roasts
The cleaner, brighter cup of V60 lets light single-origin coffees shine. Try our single origins on V60 to taste the difference between Ethiopia, Colombia, Brazil. Same recipe, very different cups.
BEANS FOR V60
Which beans to use
V60 shines with light and medium roasts. Our single origins are where it really sings: same recipe, very different cups depending on where the bean is from.
Other brewing methods
Same beans, different flavours. V60 brings clarity. The other methods bring different sides of the same coffee.
