mcjones.ca

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

https://www.youtube.com/watch?v=AI4ynXzkSQo 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

Cafec Osmotic

https://www.youtube.com/watch?v=t9hR77mfqe0

Pour slowly and more frequently - stop when you see the coffee bed rise.

18g coffee (coarser) 250g water

Pour initial 45g for bloom (40 seconds) Second pour until 150g (should finish at ~1:45 mark) Third pour in small circles until 300g Last pour - circle out to the edge. (should finish in 3:30-4)

4:6 Method (Tetsu Kasuya)

2016 V60 winning recipe. The tl;dr is 40% of the water in the first two pours, while the other 60% split up more. The first portion affects the brightness, while the second affects the body. See their blog post on it.

40g coffee
600g water

  1. (00:00) Bloom with 100g, wait 45 seconds
  2. (00:45) Add next pulse (140g), wait 45 seconds
  3. (01:30) Add next pulse (120g), wait 45 seconds
  4. (02:15) Add next pulse (120g), wait 45 seconds
  5. (03:00) Add next pulse (120g), wait 45 seconds
  6. (03:30) Remove

The basic is 5 x 120g pours But tweak the pours slightly for sweetness (long second pour) or acidity (longer first pour). Last 3 pours affect the strength of the coffee - 4 x 90 instead of 3 x120 can increase. 2 x 180 would reduce.