Rinse & preheat
Place the filter in the V60, then rinse with hot water to remove paper taste and preheat the vessel. Discard the rinse water.
0:00
The V60 is the definitive pour-over brewer — its spiral ridges and large single hole give the brewer complete control over extraction. Mastering V60 unlocks a deep vocabulary of flavour clarity.
- Brew Time
- 3:30–4:00 min
- Coffee : Water
- 1:15 (coffee:water)
- Water Temperature
- 92–96°C (197–205°F)
- Difficulty
- Intermediate
Add coffee
Add 20g of freshly ground coffee. Level the bed by giving the dripper a gentle shake.
0:00
Bloom pour
Start your timer. Pour 40g of water (twice the coffee weight) in a slow spiral from the centre outward. Allow the CO₂ to bloom — you'll see the grounds swell and bubble.
0:00–0:30
40g water
First main pour
At 0:30, pour in slow spirals up to 150g total, keeping water off the filter paper. Maintain a steady stream.
0:30–1:15
150g total
Second pour
At 1:15, resume pouring steadily to 225g total. Keep the drawdown slow and even by controlling your pour rate.
1:15–2:00
225g total
Final pour
At 2:00, pour to 300g total. The last pour should finish adding water by 2:30.
2:00–2:30
300g total
Drawdown
Let the coffee draw down completely. Total drawdown should finish at 3:30–4:00. If it's faster, grind finer. If slower, grind coarser.
2:30–4:00
A Little More
From Your Brew
- Use freshly roasted coffee (3–14 days off roast) for best bloom activity.
- A gooseneck kettle gives you precise flow control — it's the single biggest upgrade.
- If extraction finishes before 3:30, grind finer. After 4:00, grind coarser.
- Keep the water level in the dripper stable — never let it drain fully between pours.