The V60 is a cone filter that makes a clean cup with a lot of detail. It is easy to learn if you follow a recipe and change one thing at a time.
What you need
- V60 cone and paper filters
- Scale with a timer
- Gooseneck kettle (helps you pour with control)
- Grinder, or coffee already ground for filter
- Fresh coffee and clean water
Base recipe (one cup)
- Weigh 15 g of coffee. Grind medium-fine, close to fine salt.
- Heat 250 g of water to about 92-96 °C (198-205 °F).
- Rinse the filter with hot water and discard it. This removes the paper taste and warms the cone.
- Add the coffee and level it. Zero the scale.
- Bloom: pour about 40 g of water, covering all the grounds. Wait 30 to 45 seconds.
- Pour the rest in slow circles until you reach 250 g.
- Let it finish draining. Total time should be around 2:30 to 3:30.
How to adjust the cup
- Bitter or dry: grind coarser or lower the temperature a little.
- Sour or thin: grind finer or use hotter water.
- Drains too fast or too slow: it is almost always the grind. Change only that.
Change one variable at a time and write down the result. More on grind size in our grind size guide.
No equipment?
Drip bags work in a similar way without a grinder or scale: hang one on the mug and pour hot water.
Frequently asked questions
Which coffee works best in a V60?
A fresh coffee roasted for filter, whole bean if you have a grinder. Our roasted coffee comes whole bean or ground for your method.
How much coffee for a bigger cup?
Keep the ratio: about 15 g of coffee per 250 g of water, scaled up or down.
Do I need a scale?
Not required, but it is the biggest help in repeating a good cup.
