James Hoffmann’s Ultimate V60 Technique is one of the most widely used pour over recipes in specialty coffee. It’s simple, repeatable, and produces a clean, balanced cup. Here’s everything you need to brew it.
| Method | Hario V60 |
| Coffee | 30g (or 15g for one cup) |
| Water | 500ml (or 250ml for one cup) |
| Ratio | 1:16.67 (60g per litre) |
| Grind | Medium-fine |
| Water Temp | As hot as possible |
| Total Time | ~3:30 |
Step by Step
- Rinse the filter with water just off the boil, then discard the rinse water.
- Add coffee to the V60 and create a small well in the center of the grounds.
- Bloom (0:00–0:45) — Pour 2x the coffee weight in water (60g for a 30g dose). Swirl the slurry until evenly mixed. Wait until 0:45.
- First pour (0:45–1:15) — Pour in steady circles, aiming to reach 60% of total water weight (300g) by 1:15.
- Second pour (1:15–1:45) — Continue pouring to reach 100% of total water weight (500g) by 1:45.
- Stir and swirl — Give one stir clockwise and one counter-clockwise with a spoon, then gently swirl the V60.
- Drawdown — Let it drain. Aim for the brew to finish by 3:30.
Watch the Full Guide
Tips
- Use the hottest water you can, especially with lighter roasts. Hoffmann recommends boiling water straight off the kettle.
- The swirl matters. It settles the coffee bed flat, which promotes even extraction during drawdown.
- If your brew runs long (past 4 minutes), try grinding a bit coarser. If it’s too fast, go finer.
- Scale it easily. The ratio is 60g of coffee per litre of water — just multiply or divide for your dose.
Scale It with Coffee Calculator
Whether you’re brewing 15g for a single cup or 30g for two, Coffee Calculator does the ratio math instantly. Select V60, punch in your dose, and get your water weight — no mental math required.
Recipe by James Hoffmann. Watch more on his YouTube channel.