Recipes for V60

Iced Coffee

15 g coffee (slightly finer than table salt)
155g hot water (196F)
130g ice

50g water
Bloom 35 seconds
105g water

Mike Devlin Recipe (Go to recipe)

29 g coffee (slightly finer than French press)
440 mL water (just off boil)
Rinse filter
Infuse and let bloom 45 seconds.
Pour from centre out clockwise

Tonx Recipe

27g coffee
414 mL water
Rinse filter
Infuse. Let bloom 30-45 seconds
Pour in centre in small circles until full. (“Ride the bloom”)
Should have a uniform heavy layer of grounds coating filter when done.

Monogram

22g coffee
350g water
Rinse filter
Infused with 50g water and let bloom 30 seconds
Pour 100g in circles going from centre to outside and back. Wait until water is almost back to grounds.
Second pulse: Pour 100g in circles going from centre to outside and back. Wait until water is almost back to grounds.
Third pulse: Pour 100g in circles going from centre to outside and back. Using a spoon give the outside grounds a gentle stir

James Hoffmann

30g coffee
500g water

Rinse
Poke grounds
Add 60g water, swirl to mix
Wait 30 seconds
Add to 300g (60%) by 1:15
Cone should stay full
Pour the remaining gently
When done with weight, stir one way and then the other to get grounds off side
Allow to drain and then give the brewer one last swirl