Brew guide
V60 brew guide
Our step-by-step guide to a clean, sweet V60 pour-over. It takes about three minutes and brings out the best in our single origins.
The recipe
- Coffee
- 15g
- Water
- 250g
- Ratio
- About 1:17
- Grind
- Medium-coarse
- Water temp
- Just off the boil
- Time
- 2:30 to 3:00
Grind to about the coarseness of sea salt.
You will need
- V60 dripper and filter paper
- Mug or jug that holds at least 250g
- Kettle
- Scales and a timer
- Freshly ground coffee
Step by step
-
Heat and grind
Boil more water than you need, as you'll use some to rinse the filter. Weigh out 15g of coffee and grind it to about the coarseness of sea salt.
-
Rinse the filter
Put a filter paper in the V60 and sit it on your mug or jug. Pour hot water through to rinse the paper and warm everything up, then tip that water away.
-
Add coffee and zero the scales
Add the ground coffee and tap gently to level the bed. Put the whole set-up on your scales and set them to zero.
-
Bloom
Start a timer and pour 50g of water slowly, spiralling from the outside in, so all the grounds are wet. This takes about 10 seconds. Leave it for another 30 seconds and watch the coffee rise and bubble as it releases CO2. That's the bloom.
-
Second pour
Pour in a steady spiral from the centre out to the edge and back, over the ripples in the paper, adding about 100g (150g in total). Keep the grounds on top submerged. Then let it drip for 45 to 65 seconds.
-
Final pour
When the water drops close to the coffee bed, pour another 100g in the same pattern, bringing the total to 250g. This should take 15 to 20 seconds.
-
Remove and enjoy
Once the last of the water has drained through, lift off the V60 and enjoy your coffee.
If it doesn't taste right
- Sour or thin? Grind a little finer.
- Bitter or dry? Grind a little coarser.
- Water draining very slowly? Go coarser. Rushing through? Go finer.
- Change one thing at a time, so you know what made the difference.
Coffees for your V60
Our single origins are roasted to shine in a pour-over.
Kit and reading
