How to brew a great V60 at home
A step-by-step guide to clean, balanced filter coffee with the V60 method — ratios, temperature, and brew time.
Published
The V60 is the most popular pour-over method for a reason: it shows a single origin’s character clearly, with nothing to hide behind — no body, no pressure.
What you’ll need
A V60 dripper, paper filter, a scale with a timer, a kettle with adjustable temperature (or a regular kettle and some patience), and freshly ground coffee at a medium-fine grind — about the texture of coarse sugar.
The ratio
Start with a 1:16 ratio — 15g of coffee to 240ml of water at 92–94°C. Slightly hotter water brings out acidity; slightly cooler gives more body and sweetness.
The pour
Start with a bloom: 30–40ml of water for 30 seconds, letting the CO2 escape and the grounds ‘open up’. Then add the rest of the water in 2–3 pours, moving in slow circles from the center outward without touching the filter’s walls. Aim for a total brew time of 2:30–3:00.
Which coffee works best
Single origins with clean, bright acidity — like washed-process origins — show their character best on a V60, more so than darker blends.
