I collect V60 recipes. From the web, from hearsay and from baristas. Some of the best recipes are on Brewmethods. But I much prefer the approach of asking baristas how they brew, and trying to replicate their methods. Here are three recipes from a few iconic roasters.
For all methods, make sure you do the following prep:
- Use a #1 or #2 v60 cone and filter (either bleached or unbleached)
- Use a 0.1g scale and thermometer to accurately measure weight and temperature.
- Rinse the filter thoroughly with boiled water into the cup, then throw the water away, to leave the filter, v60 and cup all pre-warmed. (Temperature shocks can negatively affect coffee.)
- Ensure bed of grinds is even
- Pour slowly and steadily - water should fall straight down (not at an angle).
- Focus the pour on the centre but saturate all grounds. Don't pour down the sides, only go there enough to dislodge unsaturated grounds.
Heart roasters (US)
Heart recommends a stir at the beginning and at the end, for even saturation. Their water:coffee ratio is 16:1.
- 22g coffee
- Water 93-96 C (200-205 F)
- Pre-infuse with 40-50g water poured in 10 seconds, stirring with spoon/stick, 20 seconds for degas
- Pour water to 360g, water not going far above coffee line, pouring within 1:50 - 2:00
- At finish point, stir to remove grounds from side - don't leave any above water line
- Total brew time: 2:20 to 2:30
Barefoot coffee (US)
Barefoot uses a 'spin' to saturate. Their water:coffee ratio is 14:1.
- 24g coffee, ground to table salt texture
- Pre-infuse with 30ml at 96 degrees C (204 F). Spin to saturate, and wait 30-50 seconds for bloom to settle
- Add further 300ml, starting aggressively to break crust, continue pouring keeping 50% of cone filled with water
- Total brew time: 2:15 to 2:35 min
Square Mile (UK)
Square Mile's method is quite traditional, with a 60g coffee/litre of water (16:1 water:coffee ratio) recommended. Bearing this in mind, their recipe is (for a 250g cup)
- 15g coffee, on a 'medium' setting (caster sugar)
- Use 250g filtered water with low mineral content, at 20-30 seconds off boil (this would be 95-97 C, or 203-207 F)
- Pre-soak coffee with just enough to get wet, then wait 30 seconds for bloom
- Slowly pour the remainder of the coffee until complete
Ozone has a very precisely timed method, and also recommends hot water. Their water:coffee ratio is an unusually diluted 19:1.
- 15g grounds
- 280 ml water 'just off the boil' (98C or 208F)
- Pre-soak with 30g water, allow to bloom for 45 seconds
- At 45 second mark, pour 120g water
- At 1:15, pour another 50g water
- At 1:45 pour another 40g
- At 2:15 pour the final 40g, wait until all water has passed through, and serve.
Stumptown likes to agitate during the bloom for their brew method. Water:coffee ratio is 17:1.
- 21g coffee ground to 'kosher salt' coarseness
- 360g water at 96 degrees C (30 seconds off boil)
- Bloom with 60g water poured in 10 seconds, blooming up to the 45 second mark, agitating with a chopstick or spoon.
- Total brew time 2.5 to 3 minutes
Five Senses (Australia)
Five Senses recommends adjusting the grind to get to a 3:00 to 3:30 target brew time. Their water:coffee ratio is 15:1.
- 20g coffee
- 300g water heated to 96 degrees C (205 F)
- Bloom with 50g water poured in 10-15 seconds, allowing to bloom to 30 second mark
- Pour to 150g, up to the 1:00 mark, using pour to drag down all floating grinds
- Before drain (never allow grinds to be dry), top up to 250g with same even flow.
- Before drain again, top up to 300g
- Total time 3:00 to 3:30. Adjust grind to get to target time.
Seven Seeds (Australia)
Seven Seeds' recipe is a smaller serving size. Their water:grinds ratio is 15:1.
- 13 g coffee (slightly coarser than sand)
- 200g water at 97 degrees C (207 F), 45-60 seconds off boil
- Pre-infuse with 30g water, stirring gently for saturation, waiting 30 seconds for bloom.
- Add another 100g water, wait until has almost totally drained through
- Add remainder of water
- Total brew time: 2:15 to 2:45 mins.
Intelligentsia's guide is interesting. The smallest size is for a large cup (about a 400ml cup of coffee). Water:coffee ratio is 16:1.
- 26g of coffee in a sand-like grind
- 415g of water almost straight off the boil (96-98 degrees C)
- Bloom using 52g water for one minute
- Continue pouring in stages 70-100g at a time
- Finish brew when stream slows to occasional drip
I like the Dukes' method for pushing the envelope, if slightly. They recommend creating a 'vortex' with the water to push it through the bed, and use 98 degrees. The water:coffee ratio is a traditional 16:1.
- 12g coffee ground to medium coarseness (sea salt)
- 200ml water at 98 C (208F) - hotter than average
- Pre-infuse with 40g, agitating four times, blooming for 30 seconds
- At 30 second mark add 60g water
- At 1 minute mark, add 100g more water. After adding, stir around edge to create a vortex, drawing coffee through the bed.