CoffeeManual Brew
V60 Pour Over (Hot)
The most popular manual brew in coffee shops. A clean, clear cup that highlights single-origin character.
- Cup
- Server and 240 ml cup
- Ratio
- 1:16
- Temp
- 92–94°C
- Grind
- Medium-fine (like table sugar)
- Time
- 4 min
Ingredients
Make
cups
Base recipe makes 1 cups. Quantities update automatically.
Equipment
- V60 dripper and paper filter
- Gooseneck kettle
- Scale with timer
- Glass server
Method
Rinse the paper filter with hot water to remove paper taste and warm the brewer. Discard the rinse water.
Add 15 g coffee, level it and tare the scale.
Bloom: pour 30 g water in circles until all grounds are wet, wait 30–40 seconds.
Pour in slow circles from the centre outwards to 150 g by 1:00.
Continue pouring to a total of 240 g by 1:45.
Let it drain. Aim for a total time of 2:30–3:00. Swirl the server and serve.
Barista tip
If the total time is over 3:30 and it tastes bitter, grind coarser. If it is under 2:15 and tastes thin and sour, grind finer.