V60
Ultimate V60 Technique
Recipe by James HoffmannSource
30g
Coffee
500g
Water
1:16.7
Ratio
97°C
Temperature
Fine-medium
Grind Size
3:30
Total Time
Preparation
Rinse the filter
Rinse the paper with plenty of hot water, then pour the rinse water away.
Make a well
Add the grounds and press a shallow well into the centre so the bloom water reaches the middle first.
Step-by-step recipe
Bloom and swirl
Pour 60 g, then lift the dripper and swirl it until the slurry looks even. Let it sit until 0:45.
Main pour
Pour steadily to 300 g. That is 60 percent of the water in about thirty seconds.
Finish the water
Pour more gently to 500 g, keeping the cone topped up rather than letting it drop.
Stir both ways
Stir once clockwise and once anticlockwise. This knocks the grounds off the paper and back into the bed.
Swirl and drain
Let it draw down a little, give one final swirl to flatten the bed, and leave it until it stops dripping.
Notes
Two ideas do most of the work here. Swirl after the bloom instead of stirring, so every ground is wet without digging a channel. Then stir once each way at the end and give a final swirl, which flattens the bed so the last of the water passes through all of it rather than the thin part. Built for a full carafe rather than a single cup.