The V60 pour-over produces a clean, bright cup that highlights the unique character of single-origin coffees. Master the spiral pour and bloom technique for consistently excellent results.
Single Cup (250g)
Boil water (95–96°C). Grind 15g of coffee slightly finer than medium — similar to table salt.
Place the filter in the V60, rinse thoroughly with hot water, and discard the rinse water.
Add coffee grounds and start your timer. Pour 50g of water in a gentle spiral to bloom. Let it sit for 30 seconds.
At 0:30, pour slowly in a spiral from the center outward and back to 150g total.
At 1:00, pour to 250g. Let it draw down completely. Target total brew time: ~2:00.
Two Cups (500g)
Boil water (95–96°C). Grind 30g of coffee at the same setting as the single cup recipe.
Place the filter in the V60, rinse thoroughly with hot water, and discard the rinse water.
Add coffee grounds and start your timer. Pour 75g of water for the bloom. Stir gently with a teaspoon until all grounds are wet.
At 0:30, pour in a steady spiral to 250g.
At 1:15, pour to 400g. At 1:45, pour to 500g.
Let it draw down completely. Target total brew time: ~3:00.