A simple V60 pour-over recipe
Our everyday filter recipe: 15 g of coffee, 240 g of water, about three minutes.
This is the recipe we use on the roastery bar every morning. It works with all of our coffees and only needs a scale and a kettle.
What you need
- Hario V60 (size 02) and a paper filter
- 15 g of coffee, ground medium-fine
- 240 g of water at 92–94°C
- A scale with a timer
- A gooseneck kettle (helpful, not essential)
The recipe at a glance
| Step | Time | Scale reads |
|---|---|---|
| Bloom | 0:00 | 40 g |
| First pour | 0:40 | 150 g |
| Second pour | 1:15 | 240 g |
| Drawdown finishes | 2:45–3:15 | — |
Step by step
- Rinse the paper filter with hot water and pour that water away. This removes paper taste and warms the brewer.
- Add 15 g of ground coffee, shake it level and start the timer.
- Pour 40 g of water so all the grounds are wet, then wait 40 seconds. The coffee releases gas and puffs up: this is the bloom.
- Pour slowly in small circles up to 150 g by 1:15, keeping away from the very edge of the filter.
- Pour again up to 240 g by 1:45, then give the brewer a gentle swirl so the bed settles flat.
- Let it drain. It should finish between 2:45 and 3:15.
Adjusting the taste
- Sour or thin: grind a little finer, or use water a few degrees hotter.
- Bitter or dry: grind a little coarser.
- Too strong: keep 15 g of coffee and add 10–20 g more water.
With Colombia Pink Whiskey, try 93°C and a slightly slower second pour to bring out the red fruit.