An Introduction to
What is V60?
In terms of extracting nuanced flavor notes, you’d be hard pressed to find a more suitable way to brew coffee than the V60 method. The name V60 comes from the 60° slanted cone shape of the vessel, which is what defines the coffee extraction of this brew method.
Through precisely measured coffee: water ratios, enabling the coffee to bloom and degas, and facilitating even agitation and water exposure to the grounds, the V60 is the pinnacle for pulling out the full character in a coffee. It’s also pretty easy once you get the hang of it, and doesn’t require expensive equipment. So, let’s get started.
- Clean V60 Vessel (and filter)
- Coffee Grinder
- Coffee Scale
- Whole Bean Coffee
- Filtered Water
Average Brew Time: ~3 minutes
Measure, or dose-out, your coffee : water ratio.
For the V60 method, we recommend using a 1:17 ratio of coffee to water. You can adjust this up and down depending on your coffee, your vessel and your personal taste, but to start, we recommend 24g of coffee to 408g of water.
Set the water to boil in your kettle.
Starting this process now saves you time while preparing the grounds, but also allows the water to cool slightly after boiling, since we want the water to be around 195-205°F when we pour it over the coffee.
Grind your coffee.
For the V60 method, you will want to aim for a more coarse grind, similar to that of sea salt.
This grind size allows a smooth flow of coffee through the grounds and helps to prevent over extraction of the beans, which will yield muddy and bitter coffee. Try to make the grind as consistent as possible to get an even extraction of flavor from your beans.
Add your filter and pour a circle of water around the side to get it wet. Then, dispose of the water in the catch vessel place it back under your V60.
This process of pre-wetting the filter extracts and chemicals from the paper, and prevents your brew from being diluted with dry papery flavors.
Add your fresh grounds into the pre-wetted filter, start your timer, and pour ~50g of water using a spiral-like pour to try to wet all of the coffee grounds.
Wait 20-30 secs.
This process is called blooming. Wetting the grounds like this, before pouring the rest of the water lets the coffee release some of it’s volatile gasses (namely CO2) and ensure that your grounds will be evenly extracted when you pour in the rest of the water.
When the gasses have subsided, pour in the rest of your water in small, quarter-sized circles, largely around the middle of the filter. Continue at a consistent pace to maintain the height of the water until it’s gone.
You are aiming for all of the water to drain through the grounds in ~3 minutes.
This final pour is extremely important as it determines the extraction speed, and the amount of agitation the coffee receives. Maintaining the height of the water and using small quarter-sized circles helps expose the grounds to water as evenly as possible, which gives a smooth and balanced taste to your final product.
While your home equipment may seem sufficient, we have outlined our recommended line-up below if you want to dial-in your coffee equipment.
In terms of V60 Vessel, we recommend the Hario V60 Coffee Dripper. They are handcrafted ceramic which makes them both easy to clean and durable. The ceramic also ensures no flavor distortions, and the spiral ridges on it’s interior walls help water flow more evenly throughout the pour, giving a smooth and even extraction.
For a coffee grinder, it would be difficult to beat the quality of the Baratza Encore for the price. It is hands-down the most affordable quality grinder on the market, and it yields consistent and even grinds.
Since precision is essential to a quality brew, you may consider a Brewista Ratio Scale for its precise measurements. This coffee scale has the ability to give your pouring speed when using a V60 brew method, which optimizes extraction time for the perfect cup.
The whole bean coffee you use with the V60 method can vary to your taste. However, since the V60 is so capable of pulling out exquisite flavors, we'd suggest a complex high-altitude coffee with a medium to light roast profile. You can find these qualities in our Bolivia, Dominican Republic, and Ethiopia beans, giving you the most flavor for your V60 experience.