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How to brew a v60 coffee

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 our 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:

  • Pourer or V60 drip filter
  • 15g coffee beans
  • 250ml fresh filtered water
  • A pouring kettle
  • A paddle
  • Filter paper
  • Grinder
  • Scales
  • Timer
  • Serving jug

V60 brew time, ratio, and temperature:

  • V60 brew time: 4 minutes
  • V60 grind size: medium/fine

Note: For the best results in cup, grind your freshly roasted coffee beans right before you brew your coffee.

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

Note: If you like your coffee very strong, add a little more coffee until it is to your liking. But make no mistake: your ratios matter. To get the best from your beans, you need to give them the same care and attention with which they were selected, blended, and roasted.

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

Note: If you don’t have a coffee thermometer, you can boil a kettle and leave it to rest for 30 seconds before pouring. As this can scald your beans and ruin your coffee.

How to make a V60 drip coffee

  1. Grind your coffee beans and add them to filter paper inside of cone shaped dripper. Take your scale and weigh out 15 grams of ground beans (about two tablespoons).
  2. Heat 250ml of water to just under boiling point (195 to 205 degrees Farenheit).
  3. Dampen filter paper with a 30ml of boiling hot water.
  4. Place the coffee on top of filter paper in cone shaped dripper.
  5. Then pour 220ml of boiling hot water into your cone shaped dripper so all the grounds are saturated evenly. Leave them to ‘bloom’ for 30 seconds, then continue to pour slowly – in concentric circles – until you’ve poured about two cups of water in total.
  6. Wait 1- 2 minutes for all the water to drip through, then remove filter paper with used grounds inside and dispose of them responsibly e.g. in your food waste / compost.
  7. 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, click brew guides.

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