V60 Recipe

Written By Garith Prior
A v60 pour over, made by a professional barista

The Perfect V60 Recipe (Single Cup)

Coffee: 15g fresh specialty beans

Water: 240g filtered water (1:15 ratio)

Grind: Medium-fine (like table salt / caster sugar)

Water Temperature: 92–93°C

Total Brew Time: 2:30 – 3:00 minutes

Equipment Needed

  • V60 dripper (Size 01 or 02)

  • V60 paper filter

  • Gooseneck kettle

  • Scale with timer

  • Mug or carafe

  • High-quality burr grinder (this is the most important part!)

Step-by-Step Brewing Guide

Prep (0:00)

  • Fold the V60 paper filter and rinse it thoroughly with hot water (removes paper taste + pre-heats the dripper).

  • Discard the rinse water.

  • Place the V60 on your mug/carafe and add 15g of freshly ground coffee.

Bloom (0:00 – 0:45)

  • Start your timer.

  • Pour 45g of water (92–93°C) in a slow, circular motion to fully wet all the grounds.

  • Let it bloom for 45 seconds. (You should see nice bubbling as CO₂ escapes.)

First Pour (0:45 – 1:30)

  • Pour from 45g up to 105g in steady circles, starting from the centre and moving outward, then back to the centre.

  • Don’t pour too fast — aim for a gentle, controlled stream.

Second Pour (1:30 – 2:15)

  • Pour from 105g up to 165g using the same circular technique.

  • Keep the water level consistent (don’t let it drain completely).

Final Pour (2:15 – 2:45)

  1. Pour up to 225g total.

  2. Give it a gentle swirl.

  3. Let the coffee fully drain. Total time should land between 2:30 and 3:00.

Completed V60 method
Garith Prior