The V60 gives you more control over extraction than most pour-over methods. It is particularly good for coffees with complex acidity and distinct fruit character.
Starting recipe
20g coffee • 320g water • 200°F (93°C)
Ratio: 1:16
Grind: Medium-fine
Brew time: 2:45–3:30
Method
1. Rinse
Rinse the paper filter thoroughly and preheat the brewer.
2. Add coffee
Add 20g of coffee and create a level bed.
3. Bloom
Pour 50–60g of water evenly over the coffee. Allow it to bloom for approximately 45 seconds.
4. Pour
Slowly pour in controlled circles, gradually bringing the total water weight to 320g.
Keep your pour gentle and consistent rather than aggressively agitating the coffee bed.
5. Finish
Allow the coffee to draw down completely. Total brew time should be around 2:45–3:30.
Dialing in
Too sour or acidic?
Grind finer or pour slightly more aggressively to increase extraction.
Too bitter or dry?
Grind coarser or reduce agitation.
Too weak?
Use a slightly finer grind or increase the coffee dose.
