The V60 is deceptively simple. A cone, a filter, hot water, and ground coffee. Yet mastering it can take years. The key variables are grind size, water temperature, pour rate, and bloom time. In this guide, we walk through our house recipe — the same one our baristas use every morning to brew the Golden Pour.
Start with 15g of freshly ground coffee at a medium-fine grind. Heat your water to 93°C. Rinse the filter first — this removes paper taste and preheats the cone. Then bloom with 30g of water for 45 seconds. You’ll see the coffee bed swell and release CO2. This is where the magic starts.
Pour in slow, concentric circles. Keep the water level consistent. Your total brew time should be about 3:00–3:30. If it’s faster, grind finer. If it’s slower, grind coarser. The result should be clean, sweet, and transparent — a window into the bean’s origin character.