For one cup: 15 grams of coffee to 250 grams of water, ground medium-fine, water at 92 to 96 °C, the whole thing finished inside three minutes. That is the recipe. The rest is detail, and the detail is where the cup gets good.
The method
Rinse the paper filter with hot water and discard the rinse. Add the coffee, level the bed, and set everything on a scale.
Pour 45 grams of water and wait 40 seconds. This is the bloom: fresh coffee releases gas, and gas pushes water away from the grounds. Roasted-to-order coffee blooms hard. Let it.
Then pour in slow circles to 150 grams, pause, and finish to 250 by the two-minute mark. The bed should drain flat and dry by about three minutes.
How much coffee
| Cups | Coffee | Water |
|---|---|---|
| 1 | 15 g | 250 g |
| 2 | 22 g | 375 g |
| Large (shared) | 30 g | 500 g |
All of it is 1:16.5, near enough. The ratio is the frame; the longer piece on ratios explains how to move inside it.
If the cup is wrong
Sour or thin: grind finer, or raise the temperature toward 96. Bitter or drying: grind coarser, or pour faster. Change one thing at a time.
Our coffees in a V60
The V60 rewards clarity, which makes it the natural home for washed lots. Ethiopia Suke and Peru Palto both read clean and articulate here. Ethiopia Kayon, a natural, brings its fruit forward instead; pour slightly cooler, around 92, if it runs jammy.
Whatever you brew, the coffee matters more than the pour. The shelf is here.
