V60

V60, Three Pours

The V60 rewards a steady hand and a fresh coffee. Three even pours keep the bed flat and the extraction even, and the result is the cleanest way we know to taste where a coffee comes from.

Hands-on time: 6 min
Level: Intermediate
Ratio: 1:16

Technical ratio ledger

Coffee dose: 15 g
Water: 240 ml
Water temperature: 94 °C
Brew ratio: 1:16
Brewing time: 3:00 min
Grind size: Medium-fine

Equipment

V60 dripper, size 02
Paper filter
Gooseneck kettle
Scale with timer
Burr grinder
Server or mug
Thermometer Optional

Method

Step by step.

Weigh everything, start the timer with the first pour, and change one variable at a time.

Rinse and preheat
Before you start
Fold the filter along its seam, seat it in the dripper and rinse it with hot water. Discard the rinse water, add the ground coffee and level the bed with a gentle shake.
Bloom
0:00 - 0:40
Start the timer and pour 45 g of water in slow circles until every ground is wet. Fresh coffee will swell and bubble. Wait until the timer reads 0:40.
Second pour
0:40 - 1:15
Pour in steady circles from the centre outward until the scale reads 150 g. Keep the stream low and gentle so the bed is not disturbed.
Final pour
1:15 - 1:45
Continue to 240 g, finishing with one slow circle near the edge to rinse grounds from the filter wall.
Drawdown
1:45 - 3:00
Let the water drain. A flat bed and a finish close to three minutes mean the grind is right. Swirl the server and pour.

If the cup tastes sharp or thin, grind a little finer. If it tastes bitter or drying, grind a little coarser. Change one thing at a time and keep everything else the same.

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