Top 3 V60 - Best Pour Over Coffee Brew Guide
- coffeeapparatus
- Mar 27, 2024
- 5 min read
Here are a few of the best V60 brew guides, techniques, ratios, and recipes that will slam you in the face with a nectarine.
These methods are designed for the V60 but will work in just about any cone-shaped dripper and many flat bottoms with perhaps a bit of doctoring.
Let's get down to business...
1st
The No Bloom Single Pour Method
Simplest Way to Brew Pour Over Coffee?
Let it flow. Let yourself go. Slow and low that is the tempo.
The simplest recipes require the best technique to pull off.
QUICK START RECIPE INSTRUCTIONS
20g coffee medium-fine, 300g water, one long and slow continuous pour.
**Get a Stir Stick! Plan to stir before and after your pour.
start timer, start your pour, close, slow, and even.
slowly begin tiny circles around the center bullseye.
look for all the darker grinds to rise in the bed to the edge of the brewer.
Start to expand your pouring circle to gradually work your way out.
Tip the kettle more and more to increase your pouring speed.
When you get to the edge of the circle and the water level is nearing the top of the brewer, do one quick circle around the perimeter.
hold your pour in one place near the perimeter. The water should swirl a bit.
Stop at 300g.
Right away while the water is still high, give it a quick stir from top to bottom.
SYNOPSIS
Originally crafted by the head roaster at Tales Coffee, Vincent. You can check out his fantastic video on Youtube. Why a single pour? Don't we need a bloom to degas your coffee bed? Don't gasses interfere with extraction? Vincent proposes a different school of thought. Gas contains flavor, and we want that flavor.
You may want to stick with light to medium-light roasts with this approach and use one of the bloom methods for medium-dark to dark roasts, since the gases contained in those roasting profiles tend to trap bitter flavors.
THE TECHNIQUE
Before your first pour, stir your grinds, divot in the middle, shake even.
For temperature recommendations, we'll go with a range that tilts cooler on the dark roasts and hotter on the light roasts. 178°F for dark to 205°F for light. Or 81°C to 96°C.
Pour Tip:
Don't fill the kettle all the way. It allows you to get a steeper angle when it comes time to accellerate.
2nd
4:6 Method
(created by Tetsu Kasuya 2016 World Brew Cup champ)
Video instructions brought to you by September Coffee's Kyle Roswell
QUICK START RECIPE INSTRUCTIONS
20g coffee medium-coarse, 300g water, 10 second pours
start timer, First pour 60g, swirl
at 30 seconds, Second pour to 120g, no swirl
at 1:00, Third pour to 180g, no swirl
at 1:20 Fourth pour to 240g, no swirl
at 1:40, Fifth pour, to 300g, no swirl
SYNOPSIS
The Tetsu Kasuya famous 4-6 is a multi-pour brew method that gives you the flexibility to modify the pour sizes to modulate taste. The first two pours are your bloom and make up 40% of your total water weight. A shorter first pour gives you a sweeter cup. A longer first pour adds some acid to your experience. The second 60% can be poured all in one or broken up into two or three pours to vary the strength or boldness of the coffee.
first two pours determine:
balance - even pours
acidity - longer first pour, shorter second
sweetness - shorter first pour, longer second
remaining pours decide:
strength & body
1 long pour = light
2 pours = balanced
3 pours = bold
GRIND SIZE & BREW TIME
Grind coarser than you would with most pour-over recipes. Think of how kosher salt feels when you rub it between your fingers and try to match that with your coffee.
Aim for a total brew time of around 3:00 to 4:00 with standard V60 papers or Cafec T90. Taste! Do you like it? Is it not quite there?
If your total brew time ran faster than 3:00 you might want to grind finer on the next one and see if that improved things. If it snail drained like your hair clogged bathroom sink, then coarsen up that grind. Taste again. Experiement until you burst into song and unwind.
Grinder 4:6 Method Guide | Setting |
1zpresso JX | 24-26 clicks |
Niche Zero | above 50 at about 12 o'clock |
Fellow Ode | ~6 |
Fellow Opus | 7-9 ish |
Baratza Encore | 18-20 or so |
DIALING IN THE GRIND
Total Brew Time | Grind Size Adjustment For Next Time |
shorter than 3 minutes | Go Finer |
longer than 4 minutes | Go Coarser |
3 to 4 minutes | You Enjoy Yourself |
THE RECIPE
Ratio | Dose | Water | Temp F | Temp C | Yield | Cup ml | Cup oz |
1:15 | 20g | 300g | 197° F | 92° C | 260g | 300 ml | 10oz |
THE TECHNIQUE
First Two Pours = Bloom = 40%
The water weight of each of the two bloom pours should equal 3x the weight of your ground coffee dose.
For a 20g dose each bloom pour = 60g for a total of 120g = 40%
BLOOM EXPERIMENT OPTION
For sweeter cups reduce the size of the first pour.
For a 20g dose, try first a bloom pour of 40g and second bloom pour of 80g.
Second Three (or less) Pours (60%)
After the bloom, pour the remaining 60% in three final pours.
Wait 10 seconds between the end of the previous pour and the start of the next pour.
20g dose example each pour = 60g for a subtotal of 180g = 60%
STRENGTH EXPERIMENT OPTION
single long pour to the end for a lighter bodied up.
two evenly split pours for a medium strength cup.
three evenly split pours to maximize strength and body in your cup.
top when you reach your final weight.
20g dose, 300g = 100% all done!
CHECK THE TIME when the coffee bed is finished draining.
Let it cool a bit & give it a taste.
How did that work out for your grind size?
3rd
Samo Bloom:
Brought to you in the video linked below by your boy, Onyx Coffee's Lance Hedrick
Samo Bloom Technique for V60 Ingredients: -
15g coffee, ground medium-fine
(slightly finer than typical V60 grind)
250g water, divided into two temperatures:
Initial Bloom: 122°-140°F or 50°- 60°C
Subsequent Pour: 95°C Steps:
0:00: Pour 45g of water at 50-60°C for the bloom.
Immediately after pouring the 45g:
Increase kettle temperature to 95°C.
Adjust grind for taste/time.
Too fast/acidic = finer;
too slow/bitter = coarser.
A COUPLE MORE FOR YA:
1. Classic V60
- Coffee: 20 grams (medium grind)
- Water: 320 grams (200°F or 93°C)
- Bloom: Pour 60 grams of water over the grounds, wait 30 seconds.
- Pour the remaining water in slow, concentric circles.
- Total brew time: 2.5 to 3 minutes.
7. Agitation V60
- Coffee: 20 grams (medium grind)
- Water: 320 grams (205°F or 96°C)
- Bloom: Pour 60 grams of water over the grounds, stir gently.
- Stir the slurry gently at the 1-minute mark.
- Finish pouring by 1:45 and aim for a total brew time of 2:30 to 3 minutes.
DIALING IN YOUR FLAVOR PREFERENCES
Ratio:
Adjust the coffee-to-water ratio based on strength preference.
1:16 is a good starting baseline.
half a step down from there for a lighter brew with more clarity.
1:16.5, 1:17, 1:17.5, 1:18
half a step up from the baseline for a brew with more body and boldness.
1:15.5, 1:15, 1:14.5, 1:14.
- Keep other variables like grind size and water temperature consistent.
How does this impact the tasting notes with different coffees and roast profiles?
Temperature:
Brew at different water temperatures to observe flavor variations.
You might start cooler with dark roasts, hotter with light roasts, mid-temp for medium roasts.
Note how temperature affects acidity, sweetness, and overall balance in the cup.
Pouring:
Experiment with different pouring techniques.
Try slow concentric circles, fast spirals, or pulse pouring to see how they affect extraction and flavor.
Faster & more aggression gives you more agitation and extraction.
Focus on maintaining a steady pour rate and even distribution of water over the grounds.
ความคิดเห็น