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
- (00:00) Bloom with 100g, wait 45 seconds
- (00:45) Add next pulse (140g), wait 45 seconds
- (01:30) Add next pulse (120g), wait 45 seconds
- (02:15) Add next pulse (120g), wait 45 seconds
- (03:00) Add next pulse (120g), wait 45 seconds
- (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.