How to brew V60 pour-over at home
Ratio, grind, temperature and timing: simple steps for a clean, clear cup.
The V60 is one of the simplest ways to get a clean, clearly flavoured cup at home. All you need is a conical dripper, a paper filter, a kettle and a small scale. Hot water passes slowly through the ground coffee and gradually extracts its flavours.
Start with the ratio: about 15 g of coffee for every 250 g of water (roughly 1:16). Grind to a medium size, similar to coarse salt, and heat the water to 92–96°C, which is about a minute after it boils.
Place the filter in the dripper and rinse it with hot water to remove paper taste and warm the cup, then discard that water. Add the ground coffee and level the surface with a gentle shake. Pour about 30 g of water in a circular motion to wet all the grounds, then wait 30 to 45 seconds. This step is called the bloom, and it releases the gas trapped in fresh beans.
Next, pour the water in small stages with slow circles from the centre outwards, avoiding the filter wall, until you reach the total weight. The whole brew should take between two and a half and three minutes.
If the cup tastes harsh or bitter, grind a little coarser or shorten the time. If it tastes weak or too sour, grind finer or pour more slowly. Change one thing at a time and keep notes; after a few tries you will find the recipe that suits your taste.
