Recipe card

V60 pour over

One cup, about three minutes. A reliable place to start. Once you've brewed it a few times, adjust to your beans and your taste.

Before you start

1. Heat water to about 93°C (200°F). Just below boiling: if you have no thermometer, let a boiled kettle sit for about 30 seconds.
2. Weigh 18 g of beans and grind them medium-fine, about like table salt.
3. Seat a paper filter in the dripper. Rinse it with hot water to remove any papery taste and warm everything up, then pour that water away.
4. Add the grounds, give the dripper a gentle shake to level the bed, and tare the scale to zero.

Brew

1. 0:00
   Bloom: pour to 45 gWet all the grounds evenly, then give the dripper a small swirl. Fresh coffee will swell and bubble as CO₂ escapes.
2. 0:45
   Pour to 150 gSlow spirals from the centre outward and back, finishing by about 1:15. Avoid pouring straight onto the paper.
3. 1:30
   Pour to 250 gSame gentle spiral, finishing by about 2:00.
4. 2:10
   Pour to 300 gFinal pour, finishing by about 2:30. Give the dripper one gentle swirl to flatten the bed.
5. ~3:00
   Drawdown finishesThe water drains through and leaves a flat bed. Anywhere from about 2:45 to 3:30 is fine. Swirl the server and pour.

Times are approximate. If the drawdown runs much faster or slower than this, see the grind guide.

Scaling it

Keep the ratio and the bloom at roughly 2.5× the coffee's weight. Split the rest of the water into two or three even pours.

Make it yours

This is a guide, not a rule. Plenty of good recipes use ratios anywhere from about 1:15 (stronger) to 1:17 (lighter), water from about 90–96°C, and different pour schedules. Change one thing at a time and taste the difference.