How to brew coffee with a V60

The V60 is one of the most popular filter methods for achieving a clean, aromatic, and very well-defined cup. It is ideal for discovering floral, citrus, and fruity notes in Ethiopian coffees.

Basic Recipe

Coffee: 15 g
Water: 250 ml
Temperature: 92–96 ºC
Grind: medium-fine
Total time: 2:30–3:00 minutes

Step-by-Step

1. Prepare the filter
Place the paper filter in the V60 and rinse it with hot water. This removes any paper taste and heats the vessel.

2. Add the coffee
Add 15 g of medium-fine ground coffee and gently level the surface.

3. Pre-infusion
Add about 40–50 ml of water and let it rest for 30–40 seconds. This first pour helps release gases from the coffee.

4. Continue pouring
Gradually add the rest of the water, using circular motions and in a controlled manner, until you reach 250 ml.

5. Allow extraction to finish
The water should finish dripping in approximately 2:30–3:00 minutes.

6. Serve and enjoy

Want to adjust it to your taste?

Too acidic or light → try a slightly finer grind.
Bitter or dry → try a coarser grind.
Extraction too fast → grind finer.
Extraction too slow → grind coarser.

Which coffee do we recommend?

The V60 works especially well with washed and floral Ethiopian coffees, although it can also yield very expressive results with natural processed coffees.

It is an ideal method to highlight clarity, aroma, and complexity.

Our recommendation

Start with this recipe and change only one variable at a time. This way you can easily find the point you like best.