V60: Brewing Recipe
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- 8 mars 2026
- Recipes
This recipe was designed to:
• maximize aromatic clarity
• respect light to medium roasts
• deliver a clean, structured, and elegant cup
It works particularly well with African coffees, washed or honey-processed lots, and fruity or floral profiles.
Equipment
• Hario V60 Dripper (size 01 or 02)
• V60 paper filter (rinsed)
• Burr grinder
• Scale
• Gooseneck kettle
• Timer
Coffee
Origin: single-origin specialty coffee
Roast: light to medium
Ideal profile: citrus, floral, red fruits, yellow fruits
Parameters
Coffee: 18 g
Water: 300 g
Ratio: 1:16.5
Grind size: medium (filter grind)
Temperature: 92°C / 198°F
Total brew time: 2:30 – 3:00
Steps
1. Preparation
• Rinse the paper filter
• Preheat the brewing equipment
• Grind the coffee just before brewing
2. Bloom — 0:00 to 0:30
Objective: degassing and evenly saturating the coffee bed.
• Pour 45 g of water
• Ensure the entire coffee bed is wet
• Allow it to bloom for 30 seconds
3. Main extraction — 0:30 to 2:30
• Pour up to 150 g using slow circular pours
• Continue pouring up to 300 g, controlling the flow rate
• Maintain a flat coffee bed at the end of pouring
4. End of extraction
• The drawdown should finish between 2:30 and 3:00
• The coffee bed should appear flat and even
Cup profile
Clarity: high
Acidity: bright and structured
Aromas: precise and well-defined
Finish: clean and lingering
This is a cup designed to be enjoyed slowly, revealing more complexity as it cools.
Troubleshooting
If the cup tastes too acidic
• Grind finer
• Increase temperature by +2°C
• Slightly extend the bloom phase
If the cup tastes bitter or dry
• Grind coarser
• Pour more gently
• Reduce temperature by –2°C
If the cup lacks complexity
• Adjust ratio to 1:15.5
• Add light agitation during the bloom
The V60 is a method of truth. It rewards precision, patience, and attentive listening to the coffee. Demanding, yes... but deeply educational.