the V60 Recipe

March 17, 2022

Brew ratio: 60 g/L (e.g. 30 g per 500 mL)

Grind size: medium fine

Temperature: the hotter, the better (especially with lighter roasts)

1. Grind 30 g of coffee

2. Rinse paper filter with water just off the boil

This removes any paper taste and preheats the brewer

3. Add coffee grounds to V60

4. Create a well in the middle of the grounds

This helps to evenly saturate all the grounds during the blooming phase

5. Start timer

• t = 0:00

6. Add 2x coffee weight = 60 g of bloom water

Don’t use more than 3x coffee weight

7. Swirl the coffee slurry until evenly mixed

The aim is to wet all the coffee grounds by evenly mixing bloom water and coffee

Swirling is better than using a spoon

8. Bloom for up to 45s

This allows CO2 to escape which will improve extraction

• t = 0:45

9. Add water aiming for 60% of total brew weight = 300 g in the next 30 s

This phase is critical! Since you already added 60 g bloom water, add 240 g in 30 s (flow rate = 8 g/s)

A full V60 is good to maintain high temperatures

• t = 1:15

P.S.: Don’t worry about pouring directly onto the V60 filter

10. Add water aiming for 100% of the total brew weight = 500 g in the next 30 s

Since you already added 300 g water, add 200 g in 30 s (flow rate = 6.66 g/s) Poor a little slower than in the first phase, not too aggressively

• t = 1:45

11. Stir 1x clockwise and 1x anticlockwise with spoon

This knocks off grounds from side wall

12. Allow V60 to drain a little

13. Give V60 a gentle swirl

This helps obtain a flat coffee bed at bottom of V60 for even extraction

14. Let brew drawdown

The higher the temperature, the faster the drawdown

Filter paper also affects drawdown

Aim to finish drawdawn by t = 3:30

Source

Grinding for the recipe

40-44 on Omnicup (20-22 on Comandante). I prefer 41 in most cases.

40 - too bitter, flavores are left suppressed.

41 - best balance between the usual slight bitterness of coffee and basic aroma. Rich aftertaste.

42 - the bitterness is easy to miss, hard to dissolve individual notes.

44 - the bitterness is gone and so is the rich flavor

All experiments done with 15g of coffee to 250g of water.

Coffee - RB Guatemala El Socorro Geisha (G89, Filter).