Single Cup V60 Pourover

This recipe is adapted from A Better 1 Cup V60 Technique by James Hoffmann. I’ve been using this mostly with light- to medium-roasted coffee beans.

For a 250g cup:

  1. Preheat V60, pre-moisten filter, add coffee, and tare scale
  2. Make small indentation in center of coffee grounds
  3. 0:00: Pour 50g of water to bloom, then return kettle to base
  4. 0:10 – 0:15: Gently Swirl
  5. 0:45 – 1:00: Pour up to 100g total (40% total weight)
    • Hold kettle for the remainder of the brewing process
  6. 1:10 – 1:20: Pour up to 150g total (60% total weight)
  7. 1:30 – 1:40: Pour up to 200g total (80% total weight)
  8. 1:50 – 2:00: Pour up to 250g total (100% total weight)
  9. 2:00 – 2:05: Gently swirl
  10. Drawdown should finish somewhere between 2:30-2:45

For a 300g cup (everything is just scaled up from the 250g version):

  1. Preheat V60, pre-moisten filter, add coffee, and tare scale
  2. Make small indentation in center of coffee grounds
  3. 0:00: Pour 60g of water to bloom, then return kettle to base
  4. 0:10 – 0:15: Gently Swirl
  5. 0:45 – 1:00: Pour up to 120g total (40% total weight)
    • Hold kettle for the remainder of the brewing process
  6. 1:10 – 1:20: Pour up to 180g total (60% total weight)
  7. 1:30 – 1:40: Pour up to 240g total (80% total weight)
  8. 1:50 – 2:00: Pour up to 300g total (100% total weight)
  9. 2:00 – 2:05: Gently swirl
  10. Drawdown should finish somewhere between 2:30-2:45

Brewing notes for specific beans: