Pour Over (V60)

The clarity method — a single cone, a paper filter and a steady pour that turn good beans into something bright, tea-like and articulate. It rewards attention and shows off a coffee's origin.

Overview

Ours 1:16·15 g·240 g·94 °C·Medium-fine · 450–650 µm·3:33 Make it yours

Brew with us

Pour Over (V60)

Grinder

Grind Medium-fine 450–650 µm

Ratio 1:

Dose g

Water g

Water temp °C

Total time 3:33

0:00 Timer

— Flow

— Weight

—

STEP 1 / 10 0:00 / 0:00

Notes

We aim to land the whole brew around 2:30–3:00 — if it's finishing much faster, go a click finer; much slower, a click coarser. The second pour is where most of the sweetness comes from, so keep it steady.

Weigh beans

Weigh out the beans — fresh, not pre-ground.

Grind

Grind medium-fine — like table salt.

Rinse filter

Rinse the paper and warm the cone and server.

Add the grounds

Tip the grounds into the brewer and level the bed.

Bloom

Pour 2× the dose in water; gentle swirl, let it bloom.

First pour

Steady spirals out to about 60 % of your water.

Swirl

Swirl the cone once; let the bed settle level.

Second pour

Top up to your full water weight.

Drawdown

Hands off; the bed should dry flat.

Enjoy

Pour it out and enjoy.

Behind every step

1Weigh beans
0:05

Weighing instead of scooping is the only way to repeat a brew — beans differ in density and roast, so a scoop of one is not a scoop of another. Fix the dose and every other variable finally means something.
2Grind
0:15

The V60's open cone drains fast, so grind size is really what controls contact time. Medium-fine — about granulated sugar — usually lands a brew around 2:30–3:00; finer slows it down, coarser speeds it up.
3Rinse filter
0:10

Even the V60's thin paper carries a dry, cardboard note, and the rinse washes it out. It also warms the cone and the server — a cold brewer pulls heat out of the first pour, which is exactly when the coffee is most soluble.
4Add the grounds
0:10

Coffee and brewer finally meet, and it is worth its own beat rather than a clause in another step: the filter is rinsed, the kettle is hot, and until the grounds are in there is nothing to brew. Give the brewer a tap to level the bed — a bed sitting at an angle sends the first pour down the low side and extracts unevenly from there on.
5Bloom
0:45

Fresh coffee is full of trapped CO₂ that repels water and pushes the bed around. Wetting it first lets that gas escape — you'll see it swell and bubble — so the real extraction starts on evenly saturated grounds.
6First pour
0:30

With the bloom done, this pour builds the brew. Go slowly in concentric circles and keep the water level steady — pouring faster than the cone drains floods the bed and washes grounds up the paper.
7Swirl
0:08

This is the move that separates a good V60 from a lucky one. The spiral ribs let water run down the paper as well as through the coffee, so grounds end up stranded on the walls — one gentle swirl brings them back into a flat bed for the final pour.
8Second pour
0:35

The final pour tops you up to the full water weight and rinses grounds off the walls back into the bed. Finish while there's still water above the coffee, so the drawdown stays even rather than stalling dry.
9Drawdown
0:45

The last of the water is still extracting on its way through, so the finish is part of the recipe, not dead time. A flat, even bed at the end means the water pulled evenly; craters or a sloped bed mean it channelled.
10Enjoy
0:10

Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.

Fix it by taste

Grind is your main lever — it sets the total brew time, which should land around 2:30–3:00 for a single cup. Draining fast and tasting thin? Go finer. Pooling and drying? Go coarser. Change grind first, ratio second, and keep the pour gentle and even.

Thin, sour, drains under 2:00

Under-extracted / grind too coarse

Fix · Grind finer and pour more slowly
Bitter, drying, water pools on top

Over-extracted / grind too fine

Fix · Grind coarser
Uneven, patchy bed

Channeling from a rushed pour

Fix · Bloom fully, then pour slow concentric circles
Weak despite a fine grind

Ratio too lean

Fix · Nudge toward 1:15 and keep water near 94 °C

What you need

A V60 (plastic, ceramic or glass), matching filters, a gooseneck kettle for pour control, and a scale. A grinder that produces clean, consistent medium-fine particles makes the biggest difference.

Beans & roast

Light-to-medium roasts shine here — this is the method for a special single-origin bag. Fresher is better, but give beans a few days to de-gas after roasting.

Variations to try

Bigger batch

Scale to an 02 cone and add a pour to keep the ratio
Iced V60

Brew onto ice — swap part of the water for ice in the server
Sweeter cup

Try a finer grind or slightly hotter water

Pour Over (V60) FAQ

Why does my V60 taste sour?

It's under-extracted — the water moved through too fast. Grind finer and slow the pour so the brew takes 2:30–3:00.

Do I need a gooseneck kettle?

Not mandatory, but it helps a lot: the narrow spout gives the slow, controlled pour that even, clean extraction depends on.

What's the bloom for?

Wetting the grounds releases trapped CO₂ so the following pours extract evenly. Use about twice the coffee's weight in water and wait 30–45 seconds.

Should I swirl the V60?

Yes — one gentle swirl after the bloom and another between pours. The spiral ribs let some water run down the paper instead of through the coffee, so grounds strand themselves on the walls; swirling brings them back into a flat bed. Rock the cone, don't stir it.