V60 pour-over
15 g of coffee to 250 ml of water through a paper cone: a clean, bright cup that shows a light roast’s fruit and acidity.
Japan · Pour-over · Hot · Mild
- Coffee
- 15 g
- Water
- 250 ml
- Ratio
- 1 : 16
- Temperature
- 92–96 °C
- Time
- 5 min
- Caffeine
- About 95 mg
- Filter coffee 220 ml
Ingredients
- 15 gGround coffeemedium-fine, like table salt
- 250 mlWater92 to 96 °C
Method
Rinse the paper in the dripper with hot water and pour that water away.
Add 15 g of coffee, shake it level, and make a small dip in the centre.
Pour 40 ml of water to wet all the grounds, and wait 30 seconds.
Wait0:30Pour slowly in small circles, keeping off the paper, to 250 ml by 1 minute 45 seconds.
Pour1:15Give the dripper a gentle swirl and let it drain; it should finish between 2 minutes 30 seconds and 3 minutes.
Tips
- If it drains in under 2 minutes 30 seconds and tastes sour or thin, grind finer; if it takes over 3 minutes 30 seconds and tastes bitter, grind coarser.
- A gooseneck kettle makes a slow, even pour much easier.
- Use a light roast; the paper keeps the cup clean enough to taste its fruit and acidity.
About this drink
The V60 is a cone-shaped dripper made by Hario in Japan, named for its V shape and 60-degree angle, with spiral ribs inside and one large hole. The flow depends on how you pour, so it rewards care. It gives a clean, bright cup that shows the acidity and aroma of a light roast.
