Brewing Coffee with a V60 Pour-Over: A Beginner’s Guide

The V60 pour-over method unlocks bright, aromatic coffee with clarity you won’t get from a drip machine. Here’s how to nail your first brew.

What You’ll Need

• V60 dripper and filters: The cone-shaped dripper and ribbed paper filters ensure even water flow. Size 01 is ideal for single cups.
• Fresh coffee beans: Opt for beans roasted within the last 2–3 weeks. Stale beans won’t bloom properly, leading to flat flavors.
• Gooseneck kettle: Its narrow spout lets you control water flow like a coffee pro. No gooseneck? Tilt a regular kettle slowly.
• Scale: Precision matters! A ratio of 1:15 and 1:18 coffee-to-water ratio (e.g., 18g coffee to 288g water fo 1:16 ratio) is recommended depending on the bean density and roast level.
• Timer: Use your phone, no fancy gear needed.
• Mug or server: Any heatproof vessel works.

Step 1: Prep Your Gear

Boil water to 205°F (96°C). No thermometer? Let boiling water sit for 30 seconds. It’ll cool to the right range.

Rinse the filter with hot water. This removes paper taste and preheats your dripper, keeping brewing temps steady. Discard the rinse water.

Step 2: Measure & Grind

Weigh 18g coffee (about 2.5 tablespoons). Scales beat scoops. Coffee density varies by roast and weighing will ensure the right amount used.

Grind to medium-fine, like coarse sand. Too fine? Your brew will taste bitter. Too coarse? It’ll be sour. Pro tip: If your grinder “sings,” it’s set right!

Step 3: Bloom the Coffee

Add the coffee grounds to the filter, shake to level. A flat bed = even extraction.

Pour 50g water in slow circles, soaking all grounds. Watch the coffee puff up like a pillow. This “bloom” releases CO2 for better flavor. Wait 30–45 seconds.

Swirl gently to unstick any dry patches. No swirl? You might get a muddy, uneven brew.

Step 4: Pour Slowly & Steadily

First pour (to 150g): Start at the center and spiral outward. Imagine drawing a snail shell! This stage extracts bright, fruity notes.

Pause until the water drops slightly (about 10 seconds). Patience prevents overflow.

Second pour (to 250g): Keep the spiral tight. Dark spots? Target them – they’re under-extracted grounds.

Final pour (to 288g): Finish by 2:30 minutes. Too fast? Your coffee will be too weak. Too slow? Adjust the grind coarser next time.

Step 5: Enjoy!

Let the dripper drain fully (total time: 3–3:30 minutes). Discard the filter, give the coffee a quick swirl, and sip.

Taste bitter? Grind coarser next round.

Sour? Go finer.

Pro Tips

Water matters: Filtered or spring water beats tap, minerals affect flavor6.

Stay caffeinated: Leftover grounds make great compost. Your plants will thank you!

Hack the heat: Cold day? Warm your mug with leftover kettle water first.

Recommended YouTube Video

This almost 2-minute video mirrors the steps above, with close-ups on swirling and pouring. Perfect for spotting the “bloom” in action!

Now go brew, your taste buds will thank you! ☕️

Don't forget, you can customize your coffee recipe by using The Coffee Calculator to help determine the right amount of water to use depending on the coffee strength.