There’s something quietly perfect about making coffee with a V60. It’s not the fastest method. It’s not the most forgiving. But maybe that’s the point. It slows you down just enough to notice the light coming in the kitchen window, the sound of water off-boil, the way your coffee station feels like its own little world.
This guide isn’t trying to over optimize anything, but help give you a good starting place. It’s just here to help you brew a better cup, and hopefully turn your morning coffee into a calm ritual you love.
What You’ll Need
- V60 dripper (plastic, ceramic, glass—it’s mostly personal preference)
- V60 filters
- Freshly roasted whole beans
- A burr grinder (don’t skip this part)
- A scale
- A gooseneck kettle (electric is ideal)
- A carafe or mug
- Hot water, ideally around 200°F (or just off-boil)
Basic Recipe
- Coffee: 20g
- Water: 320g
- Grind: Medium-fine, like table salt
- Time: ~3:00–3:30 minutes
You can adjust the ratio depending on how strong you like it. 1:16 (coffee to water) is a solid place to start.
The Method
1. Prep
Fold the filter along the seam and place it in the V60. Rinse it with hot water to get rid of paper taste and warm your dripper. Discard the rinse water.
2. Add Coffee
Grind your beans fresh and add 20g to the filter. Give it a gentle shake to level the bed.
3. Bloom
Start your timer. Pour about 40g of water (double the weight of the coffee) over the grounds. This is the bloom—let it sit for 30–45 seconds. You’ll see the coffee swell and bubble as gas escapes. It’s subtle, but it makes a difference.
4. Pour
Begin your main pour in slow spirals, starting in the center and working out. Try to avoid the edges. Pour steadily until you reach 320g. This should take around 2:30 minutes.
5. Drip and Done
Let the water fully drain through the bed. The total brew time should be around 3:30. If it’s faster, your grind is probably too coarse. Too slow? Go a bit coarser next time.
Notes from a Quiet Corner
What’s nice about the V60 is that it doesn’t try to do too much. It’s simple and transparent: if your brew tastes off, you can almost always trace it back to grind, ratio, or pour. That clarity is part of why it shows up in so many coffee station ideas—not just for the aesthetic (though a ceramic dripper and a glass carafe never hurt), but because it makes you feel like you’re doing something real.
It’s also surprisingly portable. I’ve seen them tucked into office corners, perched on studio shelves, or laid out on tiny Airbnbs with nothing but a kettle and a dream. There’s something kind of romantic about that—a brewer that asks for a bit of attention, but gives you a calm three minutes in return.
Tips If You Want to Nerd Out (But Don’t Have To)
- Try using a metal stir stick or spoon to agitate the bloom or break up the coffee bed mid-pour. It can help with even extraction.
- If you’re getting sour notes, your water might not be hot enough—or your grind might be too coarse.