How to brew Pour Over (V60)

Step-by-step

1. Rinse the filter

Place the paper filter in the V60 and rinse thoroughly with hot water. This removes paper taste and preheats the dripper and server. Discard the rinse water.

2. Add coffee

Add 15g of medium-fine ground coffee (similar to table salt) into the filter. Shake gently to level the bed.

3. Bloom (0:00 – 0:45)

Start your timer and pour 45g of water (3x coffee weight) in slow circles, saturating all the grounds. Let it bloom for 45 seconds — you should see CO2 escape as the bed swells.

4. First main pour (0:45 – 1:15)

Pour in slow concentric circles, starting from the center outward, up to 150g total. Keep the pour gentle to avoid agitating the bed.

5. Second main pour (1:15 – 1:45)

Pour up to 250g total, again in slow circles. Aim to keep the water level halfway up the cone.

6. Drawdown (1:45 – 3:00)

Let the water draw down completely. Total brew time should be 2:45 – 3:15. Swirl gently at the end to flatten the bed.

Troubleshooting

• Bitter / over-extracted: Coarsen grind, lower temperature, or speed up pour.
• Sour / under-extracted: Finer grind, hotter water, or slow the pour.
• Brew too fast (<2:30): Grind finer.
• Brew too slow (>3:30): Grind coarser.