The V60 is a classic — a conical shape and a single hole at the bottom give maximum control, but also maximum room for error.
YOU’LL NEED
- Dripper — Hario V60, Origami (conical filters) or Kalita Wave (flat-bottom filter) as alternatives; UFO, Loveramics and similar drippers also work
- Paper filter matching the dripper
- Gooseneck kettle for pour control and temperature control
- Scale with a timer
- Grinder with conical or flat burrs
- Server or cup
STANDARD RECIPE
RATIO 1:16 – 1:17
DOSE 15 g of coffee, 250 g of water
GRIND Medium-fine (like coarse sand)
TEMPERATURE 92–96°C
TOTAL TIME 2:30 – 3:30
METHOD
Place the paper filter in the dripper and rinse it with hot water — that washes out the paper taste and warms up the dripper and server. Pour out the rinse water. Pour 15 g of ground coffee into the filter and shake gently to flatten the bed.
0:00 – 0:45 Bloom. Start the timer and pour 45 g of water in a slow spiral so all the coffee is wetted. Gently swirl the dripper or stir with a small spoon. Wait until 0:45 — fresh coffee will bloom (puff up with CO₂).
0:45 – 1:30 First pour. Slowly pour water in a spiral from the center outward, until the scale shows around 150 g total. Maintain a steady stream — don’t flood.
1:30 – 2:00 Second pour. Continue pouring up to 250 g total. Finish the pour around 2:00.
2:00 – 3:30 Drawdown. Let the water finish draining through the bed. The total time including drawdown should be 2:30–3:30. If it’s too fast — grind finer; too slow — grind coarser.
Swirl the server, pour into a cup, drink. If it tastes sour — finer grind, hotter water, longer time. If it tastes bitter — coarser grind, lower temperature, shorter time. One variable at a time.