How to brew: Pour-over (V60)
The V60 is the cleanest way to taste a coffee: light body, clear sweetness and nothing gritty in the cup.
Quick answer
Use 16 g of coffee for 250 ml of water (1:16 ratio), medium-fine grind, water at 92–94 °C. Total time: 2:30 to 3:00.
- Ratio
- 1:16
- Coffee
- 16 g
- Water
- 250 ml
- Grind
- Medium-fine
- Temperature
- 92–94 °C
- Time
- 2:30 to 3:00
Scale the recipe
Coffee16 g≈ 2 level tablespoons
- Ratio
- 1:16
- Grind
- Medium-fine
- Temperature
- 92–94 °C
- Time
- 2:30 to 3:00
Step by step
- Heat the water to 92–94 °C. No thermometer: boil it and wait 30 seconds.
- Put the filter in the dripper and rinse it with hot water. Throw that water away: it removes the paper taste and warms the server.
- Grind the coffee fresh, medium-fine (like coarse table salt). Add it to the filter and level the bed.
- Bloom: pour twice the coffee's weight in water (30 g of water for 15 g of coffee) and wait 30 to 45 seconds. The coffee releases roast gas and swells.
- Pour the rest slowly in circles from the centre outwards, without hitting the paper directly. Stop when the scale shows the total water.
- The water should finish draining between 2:30 and 3:00. Swirl the server and serve.
Questions
What ratio should I use for a V60?
1:16 is a good start: 15 g of coffee for 250 ml of water. For a stronger cup, go to 1:15.
Why is my pour-over bitter?
Almost always over-extraction: grind too fine or water taking longer than 3:30. Grind a little coarser.