How to brew a V60

Learn to use a V60 to brew a coffee at home like a Japanese coffee master

Our signature serve. A classic design of Japanese origin, the V60 is a lightweight and simple pour over extraction method. Used correctly, it’s a quick and easy way to make single-serve drip coffees. But as ever, the key to a perfect cup every time is mastering the fundamentals. Read on to let our coffee masters guide you in your pursuit of perfection.

What is a V60?

The V60 is a popular pour over extraction method, designed in 2005 in Japan. It has become one of the most widely used brewing methods in specialty coffee shops around the world, thanks to its simplicity and versatility.

Pour over equipment:

• V60 dripper
• Filter paper
• 15g coffee per serve
• Grinder (if not using ground coffee)
• 250ml fresh filtered water per serve
• Pouring kettle
• Paddle or spoon
• Scales
• Timer

V60 brew time, ratio, and temperature:

• V60 brew time: 2-3 minutes
• V60 grind size: medium

Note: For the best results, we recommend using a coffee grinder and fresh coffee beans, grinding them right before you brew.

• Coffee to water ratio: 15g grounds and 250ml water per serve

Note: If you like your coffee very strong, try increasing this to 17g per serve. If still not strong enough then you can try a darker roasted coffee for that intense flavour.

• Ideal water temperature: 93 degrees Celsius / about 200 Fahrenheit

Note: If you don’t have a coffee thermometer, we advise to leave boiled water for 1 minute to cool down before pouring to achieve the target extraction and taste from the coffee.

How to make a V60 drip coffee

1. Boil your kettle and leave the water to rest for 1 minute.
2. While waiting, place your filter paper inside your V60 and dampen the filter paper with some of your boiled water.
3. Take your scale and weigh out 15 grams of coffee beans per serve (around two tablespoons). Grind your coffee beans and add them to the filter paper placed inside of your V60 dripper.
4. Pour 50-100ml of hot water into your V60 so all the coffee grounds are saturated evenly. Leave them to ‘bloom’ for 30 seconds, then continue to pour slowly – in circles until you’ve reached a total of 250ml (per serving).
5. Wait 1- 2 minutes for all the water to drip through, then remove the filter paper with used grounds inside and dispose of them responsibly (e.g. in food waste / on your plants).
6. Serve, share, and enjoy a truly authentic taste of Japanese coffee culture.

For more tips and tricks to help you in your pursuit of coffee perfection, check out our brew guides.