Brewing guide
V60 Brewing Guide: Ratio, Grind and Pouring
Start with 15 g coffee and 250 g water. A medium-fine grind, controlled pouring and a total brew time of roughly 3:00–3:30 give you a useful starting recipe.
V60 is a pour-over method: water flows through a bed of coffee and a paper filter. The resulting clarity makes it easier to explore a coffee’s aromas. Flow is influenced by more than grind size; the filter, pouring height, dose and agitation also matter. Keep these steady for your first brew, then adjust just one variable at a time.
Starting recipe
| Coffee | 15 g |
|---|---|
| Water | 250 g |
| Ratio | 1:16.7 |
| Grind | Medium-fine |
| Water temperature | 92–94°C |
| Total brew | 3:00–3:30 min |
Equipment
- V60 dripper and matching paper filter
- Scale and timer
- Kettle, preferably with a narrow pouring spout
- Server or a sufficiently wide cup
Step by step
1. Prepare the filter
Fit and rinse the filter with hot water, then discard the rinse water. Add 15 g coffee and gently level the bed.
2. Bloom the coffee
Start the timer and wet all the grounds with 45 g water. Wait about 30 seconds. This helps release gas and reduces dry pockets before the main pour.
3. Pour steadily
At 0:30, pour until the total reaches 150 g. Around 1:15, continue to 250 g. Keep the stream over the coffee bed rather than pouring directly onto the filter wall.
4. Taste and record
Use a finish around 3:00–3:30 as an initial target. Swirl the server gently and assess sweetness, acidity and finish as the cup cools.
Scaling to two cups
30 g coffee and 500 g water keep the ratio, but do not guarantee the same finish time. A deeper bed changes flow. Stay within your dripper’s capacity and adjust the brew by taste.
Do not judge the brew by time alone
Not every three-minute brew is balanced. Different roasts and grind distributions can taste different at the same finish time. Identify whether the problem is bitterness, sourness or weakness before changing your recipe.
Troubleshooting
| Fast flow and weak flavour | Grind slightly finer after checking that dose and total water are correct. |
|---|---|
| Slow flow and a heavy finish | Try a slightly coarser grind and less agitation; check filter compatibility. |
| Sourness | Distinguish natural acidity from insufficient extraction. Test a small move finer and compare. |
Frequently asked questions
240 ml or 250 ml?
This guide uses 15 g / 250 g. Using 240 g gives about 1:16 and may produce a stronger cup; they are different recipes.
Do I need a gooseneck kettle?
It is not essential, but it makes controlled, repeatable pouring easier. Use small, steady pours with a regular kettle.
Should every coffee use the same temperature?
No. 92–94°C is a starting range; make small adjustments for the roast, coffee and your preferences.
Choosing coffee
Compare Ethiopia for a more floral cup with House Blend for an approachable everyday starting point. Select a grind suited to V60.
Related guides
- Coffee Grind Size Guide: Match Your Brewing Method
- Why Does Coffee Taste Bitter, Sour or Watery?
- Coffee-to-Water Ratio: Calculator and Brewing Table
These measurements are starting suggestions; adjust for your equipment and taste. The image is an AI-generated illustration.