THE ULTIMATE V60 TECHNIQUE
By James Hoffmann
Brew ratio: 60 g/L (e.g. 30 g per 500 mL) Grind size: medium fine Temperature: the hotter, the better (especially with lighter roasts)
- Grind 30 g of coffee
- Rinse paper filter with water just off the boil
This removes any paper taste and preheats the brewer
- Add coffee grounds to V60
- Create well in the middle of the grounds
This helps to evenly saturate all the grounds during the blooming phase
- Start timer
t = 0:00
- Add 2x coffee weight = 60 g of bloom water
Don’t use more than 3x coffee weight
- Swirl the coffee slurry until evenly mixed
The aim is to wet all the coffee grounds by evenly mixing bloom water and coffee Swirling is better than using a spoon
- Bloom for up to 45 s
This allows CO2 to escape which will improve extraction
t = 0:45
- Add water aiming for 60% of total brew weight = 300 g in the next 30 s
This phase is critical!
Since you already added 60 g bloom water, add 240 g in 30 s (flow rate = 8 g/s) A full V60 is good to maintain high temperatures
t = 1:15
P.S.: Don’t worry about pouring directly onto the V60 filter
- Add water aiming for 100% of the total brew weight = 500 g in the next 30 s
Since you already added 300 g water, add 200 g in 30 s (flow rate = 6.66 g/s) Poor a little slower than in the first phase, not too aggressively
t = 1:45
- Stir 1x clockwise and 1x anticlockwise with spoon
This knocks off grounds from side wall
- Allow V60 to drain a little
- Give V60 a gentle swirl
This helps obtain a flat coffee bed at bottom of V60 for even extraction
- Let brew drawdown
The higher the temperature, the faster the drawdown Filter paper also affects drawdown Aim to finish drawdawn by t = 3:30
- Enjoy!