Let’s make coffee.

  1. 01

    Prepare the V60

    Grind 13 g of coffee medium. Fold and fit the paper filter, rinse it, and discard the rinse water. Heat your brewing water to 94°C. Add the coffee and tare the scale.

  2. 02

    Bloom with 40 g

    Pour 40 g of water in a spiral from the outside towards the centre, wetting all the grounds. Allow the coffee to bloom for 40 seconds.

  3. 03

    Pour to 80 g

    Add another 40 g in a spiral, bringing the scale to 80 g. Wait 30 seconds, or until the water has drained through.

  4. 04

    Pour to 150 g

    Add 70 g, bringing the scale to 150 g. Wait another 30 seconds, or until the water has drained through.

  5. 05

    Pour to 220 g and finish

    Add the final 70 g. Wait 30 seconds, or until the water has drained through, then serve. The app’s overall target is 2 minutes 35 seconds.

Read the scale cumulatively

Without taring between pours, your scale should read 40 g, 80 g, 150 g, and 220 g. The waits total 2 minutes 10 seconds; pouring adds to the overall brew time.

About this recipe

Written for Coffee Book.

Adapted from Coffee Book’s “James’ V60” guide, identified as cupboard-v60 in the app. The 220 g total comes from its four explicit pours.