Methods · V60
Filter / Pour-over
V60
The pour-over benchmark: a cone, a paper filter and controlled pours that yield a clean, aromatic cup.
Which coffee
Light-roast washed coffee, expressive — Ethiopia, Kenya.
E.g. roasters: Terres de Café (FR) · Nomad Coffee (ES)
Ratio
1:16
Coffee
15 g
Water
250 g
Temperature
95 °C
Grind
Medium-fine
Time
3 min
Overview
Profile. Clarity, bright acidity, floral and fruity aromas up front. Light to medium body.
For whom. Approachable with a bit of method. Ideal for light roasts and expressive origins.
Gear
V60 dripper (+ filters)Gooseneck kettleScale + timerGrinder
Steps
1Rinse the filter with hot water, discard it (preheats + removes papery taste).
215 g of coffee, dig a small well in the centre.
3Bloom: pour ~50 g in a spiral, wait for degassing.0:45
4Pour up to 150 g in a spiral.0:30
5Pour up to 250 g, keep the cone topped up.
6A light swirl, let it draw down to the end (~3:00–3:30).
Tips
- Pour in the centre in a spiral, avoid the edges.
- A swirl at the end of the pour levels the coffee bed.
Common mistakes
- Grind too fine → clogging and bitterness.
- Pours too aggressive → channeling, uneven extraction.
Variations
Hoffmann (batch) — 30 g → 500 g, water just off the boil, ~3:30.
Tetsu 4:6 — 5 pours; the first 2 drive sweetness and strength.
Japanese iced — Part of the water replaced by ice in the carafe.
The Coffee-Note take
With a light-roast Ethiopia or Kenya, go up to ~96 °C and grind one step finer: the floral notes take off.
Reference recipe based on: honestcoffeeguide.com