The V60 is perfect for those who enjoy light to medium roasts and want to
explore the finer details of coffee flavor through careful manual brewing. The V60 is a popular pour-over coffee brewing method designed by the Japanese brand Hario. The name "V60" comes from the brewer's V-shaped cone with a 60-degree angle, allowing for precise control of the extraction process.
What You'll Need
V60 Brewer
V60 Filter
20g SENS Coffee (Ground for V60, for 1 person)
Clear water (Temperature: 206°F / 96°C)
Gooseneck kettle (for slow and gentle pouring)
Scale
Timer
Server/Mug
Step by step
1. Fold and Rinse the Filter / Preheat the V60
Fold the paper filter into a cone shape and rinse it with hot water (about
206°F). This step removes any potential paper taste from the coffee and
preheats the mug or server.
Discard the rinse water.
2. Measure Coffee and Grind
Grind 20g of coffee to a consistency similar to kosher salt. Add the ground
coffee to the V60 brewer.
3. Begin Brewing
Place the server on the scale, set the cone with coffee on top, and reset
the weight.
Start the timer and begin pouring water.
First Pour (Blooming): Use about 65g of water. Wait 45 seconds for the
coffee to bloom and release gases.
Second Pour: Slowly pour more water, bringing the total to 200g. Wait
until the timer shows 1:20.
Third Pour: Slowly pour water until the scale reads 330g. This should
take approximately 1:50 to 2:00 minutes
4. Final Step
Allow the water to fully filter through the coffee into the server. This
process should take about 3:20 to 4:00 minutes (do not exceed 4 minutes).
Remove the V60 from the server and enjoy your coffee!
5. Tips
If you don’t have a scale, use approximately 4 tablespoons of coffee.
For more acidity, increase the water temperature to approximately 205°F / 93°C.
For more sweetness, decrease the water temperature to approximately 208°F / 98°C.
