The V60 is probably the most widespread brewing method in the third wave of coffee. Its geometry — a 60° cone with raised spirals and a single large hole at the base — provides almost surgical control over the flow, resulting in clean, bright, and aromatic cups. If you have quality beans, the V60 will honor them.
This is the recipe we use daily in our cafés in Salou and Cambrils and that we send with every batch. It works with any of our filter coffees: Castillo Pola, Bourbon Pola, Bourbon Mora Silvestre, and Bourbon Flor de Jamaica.
What you need
- V60 Dripper size 02 (ceramic, glass, or plastic — all work).
- Original V60 filters (Hario or Cafec). Best to use bleached white ones.
- Scale with 0.1 g precision and a timer.
- Gooseneck kettle ideally. If not, a jug that pours slowly.
- Grinder with burrs (not blades).
- 15 g of specialty filter coffee.
- 250 g of filtered water.
The recipe — 1:16.7
| Ratio | 15 g coffee : 250 g water (1:16.7) |
| Temperature | 92–94 °C |
| Grind | Medium (similar to coarse table salt) |
| Total time | 2:30 – 3:00 min |
Step by step
- Prepare the filter: place the paper filter, rinse it well with hot water to remove the cellulose taste and preheat the dripper. Discard that water.
- Weigh the ground coffee (15 g) and place it in the filter. Tap a few times to level the bed.
- Pre-infusion (bloom): start the timer and pour 30 g of water in circles from the center outwards. The coffee will release CO₂ and bubble. Wait 30 seconds.
- First pour: pour until you reach 150 g in slow, steady circles. Reach that mark around 1:00.
- Second pour: continue pouring until 250 g. Reach that mark around 1:30.
- Drain: let the water finish passing through. Complete drainage should occur between 2:30 and 3:00.
- Serve and let it rest for a couple of minutes. The notes open up as the temperature drops.
Adjustments based on the result
If your V60 turns out bland or watery (under-extraction): the grind is too coarse, the water too cold, or the time too short. Close the grind a notch and try again.
If your V60 turns out bitter, astringent, or dry in the mouth (over-extraction): the grind is too fine, the water too hot, or the time too long. Open the grind a notch.
The "notch" is noticeable: a well-prepared V60 cup of specialty coffee should be sweet, juicy, bright, with the tasting notes from the package clearly identifiable.
Quick tips
- Filtered water, not tap water. Hardness and minerals radically change extraction.
- Fresh coffee: ideally between 10 and 30 days post-roast. Too fresh (<7 days) and the bloom will be exaggerated by CO₂; too old (>45 days) and you lose complexity.
- Grind just before brewing. Ground coffee loses aromas in minutes.
- Pour slowly. The speed of pouring modulates agitation and extraction.
And if you're short on coffee to try the recipe, you can choose yours from our filter selection. We roast every week in Tarragona and ship with the date printed so you know exactly when it's at its best.
