Step by step
- Rinse the filter with hot water and discard it.
- Add the coffee, level the bed and tare the scale.
- Pour with the timer: a bloom, then two pours to the target weight.
- Wait until the water has fully drained.
Guide
V60 dripper
A thin stream, a clean and clear cup
A cone with one large hole: you set the flow yourself, with the stream and the grind. That makes the V60 more demanding of technique than other methods, and better than any of them at showing the acidity and aroma of a light roast.
- Ratio
- 1:16
- Coffee
- 10–30 g
- Temperature
- 92–96 °C
- Grind
- Medium-fine
- Time
- 2:30–3:15
What you need
- V60 dripper and a paper filter
- Gooseneck kettle
- Scale with a timer
- Burr grinder
What ends up in the cup
A clean, light cup with clear acidity. Clear, Storm, Frost and Drizzle work best.
Pour schedule
How much water should be on the scale at every second at the recipe dose.
If something goes wrong
- The water ran through in under two minutes; the cup is sour and thin
- Grind one or two steps finer.
- The drawdown takes over four minutes; bitter and dry
- Grind coarser or pour more gently without stirring the bed.
- The coffee layer ends up slanted
- Pour in small circles at the centre and give the dripper a gentle swirl at the end.