V60 Brew Recipe Step By Step

The V60 is simple to use and endlessly tunable, but a repeatable recipe turns it from guesswork into ritual. Start with twenty grams of coffee and three hundred grams of water.

Grind to a medium-fine size, roughly like table salt. Rinse the paper filter with hot water, add the grounds, and pour forty grams of water to bloom for thirty seconds, letting the coffee release its gas.

Then pour in slow, steady circles, keeping the water level consistent, until you reach three hundred grams. The entire brew should finish right around three minutes.

The bloom is not optional. It wets the grounds and releases carbon dioxide, so the rest of the water can extract evenly instead of channeling around dry pockets.

Taste the result and adjust one thing at a time. Sour means grind finer, bitter means grind coarser, and a balanced cup means you found your setting.

Keep the same recipe, tweak only the grind, and the cup improves with every single brew. That is the quiet satisfaction of pour-over done right.