This is the recipe we use behind our bars — and the first one we teach every new barista. It's 30 grams of coffee, 450 grams of water, and about three and a half minutes. Do it right and you'll taste everything the coffee has to say.
Rinse the filter | Before start | Drop the paper filter into the V60 and soak it thoroughly with hot water. This pulls the papery taste out and preheats the brewer and server in one step. Discard the rinse water — don't let it sit in the grounds.
Weigh and grind | Before start | Weigh 30g of whole-bean coffee. Grind it medium-fine — think granulated sugar, not sand, not salt. Pour the grounds into the wet filter and give the V60 a gentle tap so the bed sits flat. An uneven bed is an uneven extraction.
Bloom | 0:00 → 0:30 | Tare the scale. Start your timer. Pour 60 grams of water in a slow spiral from the center outward — you want every ground wet, but not flooded. The grounds will puff up as they release CO₂. Let it rest. That swell is your coffee waking up.
First pour | 0:30 → 1:15 | Starting at 0:30, pour steadily in concentric circles from the center out — and back. Aim for around 240g total on the scale by 1:15. Keep water off the paper; pouring up the sides causes channeling and washes grounds past the brew.
Final pour | 1:45 → 2:15 | Let the bed settle for a few seconds. Around 1:45, resume pouring in gentle spirals until the scale reads 450g. The whole pour — every pulse of water — should be finished before 2:15.
Drawdown and serve | Finish | Let the water pull through. Total brew time should land between 3:15 and 3:45. When it finishes, the bed of grounds should be flat and level — a dome means you pulled too hard, a crater means you under-poured. Swirl the server, pour, and taste.
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