V60 filter coffee: a recipe with 15 g of coffee

For one cup in a V60, start with 15 g of medium-ground coffee and 250 g of water. Wet the grounds with the first 45 g, pause briefly, then pour the rest in stages.

Set up the filter and scale

Fit the paper filter and rinse it with hot water. This helps the paper sit against the wall and warms the jug. Empty out the rinse water. Place the jug and V60 on the scale, add the coffee and tare the scale. It now shows only the water you pour. Hario recommends 92–94°C for this recipe.

Bloom first, then pour in stages

Spread the first 45 g of water over the grounds to wet them evenly. Wait 30–45 seconds. You may see the coffee bed swell during this first pour. Continue with small circles and let the water level fall slightly between pours.

A simple starting plan is to pour to 45 g, then to 150 g and finally to 250 g. Those are cumulative weights, so after the bloom you add 105 g, then 100 g. Pour mostly over the coffee bed. Let the filter drain and swirl the jug gently before tasting.

Adjust the grind to suit your taste

If the water ran through very quickly and the coffee tastes thin or sharp, try a slightly finer grind next time. If it drained slowly and the cup tastes drying or harsh, try one step coarser. Keep the water and the pouring technique the same for the comparison.

Save the recipe for tomorrow

Write down the coffee, grind setting, 250 g of total water and one tasting observation. Note any pauses you had to make while pouring. You can then repeat the brew or make one deliberate change.

Source

Hario – How to brew with the V60

Related reading – Understanding how grind size affects flavour