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Brew guide
V60 pour-over
The clean, bright, tea-like brew that shows off a great single origin. A little fiddly, endlessly rewarding.
- Dose
- 15g coffee
- Water
- 250g water
- Grind
- Medium-fine (like table salt)
- Temperature
- 94°C
You'll need
- V60 dripper
- Filter papers
- Gooseneck kettle
- Scale
- Timer
Step by step
- 1Rinse the paper filter with hot water and tip the water out — this warms the brewer and rinses off any papery taste.
- 2Add 15g of coffee, tap flat, and start your timer.
- 3Bloom: pour 45g of water to wet all the grounds and wait 35 seconds.
- 4Pour in slow spirals up to 150g by 1:15.
- 5Pour again up to 250g by 1:45, keeping the water level steady.
- 6Let it draw down — you're aiming to finish around 2:45. Give it a swirl and enjoy.
If it tastes off
Tastes sour or thin
Grind finer or pour a touch slower — you're under-extracting.
Tastes bitter or dry
Grind a little coarser and check your water isn't too hot.
Brew is way too slow
Coarsen the grind; a stalled bed usually means it's too fine.