A Better 1 Cup V60 Technique

  • 🎬 Video
  • ℹ️ Published 2 months ago
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The technique is written out below, let me know how you get on with it!

The 1 Cup V60 Method
15g ground coffee
250g soft, filtered water, freshly boiled (for lighter roasts)
Grind: medium-fine

0m00s: Pour 50g of water to bloom
0m10s - 0m15s: Gently Swirl
0m00s - 0m45s: Bloom
0m45s - 1m00s: Pour up to 100g total (40% total weight)
1m00s - 1m10s: Pause
1m10s - 1m20s: Pour up to 150g total (60% total weight)
1m20s - 1m30s: Pause
1m30s - 1m40s: Pour up to 200g total (80% total weight)
1m40s - 1m50s: Pause
1m50s - 2m00s: Pour up to 250g total (100% total weight)
2m00s - 2m05s: Gently swirl
Drawdown should finish around 3:00, but expect some variance here. Taste is the most important thing!

(Apologies for the strange time formatting in the recipe, if I don't do it this way YT will create weird chapters in the video)

0:00 Intro
0:43 The Technique Walkthrough
5:34 The Technique Explanation

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💬 Comments
Author

A few quick bits: Firstly - it appears I've ended up in a similar place to Matt Winton's Five Pour Technique. I was aware of Matt's work, but hadn't watched this video recently, and I think we've just worked our way to similar techniques independently. Shout out to Matt for getting there first!
Secondly - excuse the error at 10:13 where I say "Don't be afraid of going a bit coarse" when I meant "finer. Apologies!
Third - regarding preheating with the hot water tap: There's clearly a lot of variation out there on this front, and I could well have made a mistake here. It might be better to use a kettle. I'd recommend transferring the V60 to the sink before adding the water, to slow its exit from the cone, which helps do more heating up with less water.

Author — James Hoffmann

Author

1 Cup V60 Technique
15g Ground Coffee, 250g Water

Try to use best possible quality of water
Try to use water as hot as possible after boiling
Use swirling motion, aim for 5g/sec Pour rate
Try to keep spout close to surface

1. Preheat and Rinse (Plastic) Brewer and Filter with Hot tap water (Hot to Touch)
2. Dig a mound in the middle of the Ground Coffee
3. Zero/Reset Scale with Brewer and Ground Coffee
4. Boil Water

0:00 : Approx. ~50g Bloom Pour
0:10 - 0:15 : Gentle Swirl
0:00 - 0:45 : Bloom
0:45 - 1:00 : Pour to ~100g Total
1:00 - 1:10 : Pause
1:10 - 1:20 : Pour to ~150g Total
1:20 - 1:30 : Pause
1:30 - 1:40 : Pour to ~200g Total
1:40 - 1:50 : Pause
1:50 - 2:00 : Pour to ~250g Total
2:00 : Gentle Swirl, Wait for drawdown to Complete

Total Brew Time: Approx. ~3:00, YMMV; Adjust Grind if necessary for Taste/Time
Too Fast/Acidic = Finer
Too Slow/Bitter = Coarser

Author — Tea

Author

I just discovered this channel this week. I really pursue a good cup of coffee everyday. Wish I had found this years ago. Loving the content. This is definitely going to take my coffee to the next level.

Thanks. 😌

Author — Mitchell Elder

Author

What the hell James! This recipe changed the taste of my coffee so much! The berry notes came out so much. I thought I could only get this result with the 30g pour over method and was resigned to my single cup just tasting a little weaker.

Thank you!

Author — AnnexGR

Author

I actually just got into this channel. I've looked at coffee as sort of a drink of necessity and only recently looked at it as a drink that can be enjoyed both from the drinks taste and also it's creation. I have yet to find the process that really works for me, you know when you get in that moment and then it just "feels" right. One day hopefully. But I am seeing and hearing all about coffee implements and history that I've never heard of before ever and it's absolutely fascinating. It also, sadly, leads me to believe that I've never actually had a "good" cup of coffee. And I'm kind of disappointed by the fact that it takes so much research, work, and dare I say, money. To truly be able to explore the richness and depth of coffee and also to be able to tell them apart both in their profiles and just in knowing a good vs a bad. I've rambled enough I'm sure ultimately I just wanted to say that I'm learning quite a bit and I appreciate the information. Here's to a more pleasant future with my coffee.

Author — Tentacle Beast

Author

I've been making this recipe for about a year now, and it's nice to see that I am doing a decent job making my own coffee haha

Author — Joshinthemoment

Author

I've always wondered this and I'm just curious if you've tested this or not. Does the condensation that forms around the glass server (carafe) during the brew process effect the overall taste? I've notice a lot of condensation dripping into the cup and I'm wondering if it's enough to change the taste/experience of the coffee? Would it be better to brew with a v60 raised above the glass carafe so that condensation doesn't form and drip as much? Maybe this is overthinking it a bit but I'm just curious.

Author — Tommy Dobbs

Author

Excellent video as usual... French press keeps 100% of the coffee in contact with 100% of the water all times, so following that fact, when I use the V60 I try to keep 100% of the coffee in contact with all the water, meaning I do not leave the coffee to stick in the paper while I pour the water. (Pretty much what James did but without the measurements).

Author — Ricardo Villagran Vicent

Author

Thank you so much for this video. I think my biggest problem in having a tasty cup of coffee has been due to the fact that I use a ceramic V60, so I'm losing significant temperature in the brewing process.

Author — Abe Savona

Author

Hello, Mr. Hoffmann :)
I have used this recipe in Koar and it tastes amazing. Have you ever heard of Koar? It is a Drip method developed and made in Brazil :) it gives a sweet taste and body. Like V60, it uses paper filter :)

Author — Jordan Queiroz

Author

I've been an aeropress guy for 10 years now I bought a v60 a couple years ago but didn't think it was better . It really makes a difference how you pour the water . Now I'm a v60 guy somedays

Author — steve beuchert

Author

I managed to get timing spot on using a medium roast Ethiopian washed bean, and hario hand grinder. Hario set between 10/12 clicks

Author — MBS-F1

Author

Thank you for another recipe! I personally found it to work great with a couple of changes.
First, this 60g/Lt seemed a little much to me. The coffee feels harsh and unenjoyable no matter how I ground it, so I reduced it to appx 48g/Lt. And that applies to the other v60 recipe you provided.
Second, I brew 300ml for a single cup, so I added another 50g pour step which shouldn't really change anything. The result was great! I'm having that coffee right now! Thank you!

Author — Dimitris Loufakis

Author

Thanks, James. Which filter do you suggest for this technique using the V60? My guess is to stick to the 01 for 1 to 2 cups.

Author — Morgan Nolan

Author

Tried it this morning. Went a bit finer and followed this technique. It was night and day! So much better

Author — Marco Troisi

Author

The comments about agitation are eye-opening. Appreciate you bringing that up as it's not something I had thought about before. I always end up with a center channel in my coffee bed so I'll have to figure that out.

Author — Sean Of All Trades

Author

Hey James. I tried to follow the technique but seems like the 4th/5th round of water would chok and the coffe grain became very muddy. Is there a problem with my grind size?

Author — Martin Yan

Author

I have a suggestion to test, something I call the double filter method. I just use a stainless sieve with a paper filter in it over a cup. I put the coffee grounds in and bloom them. Then I make a well with a spoon in the wet grounds and cover them with a second pre-wetted filter and lightly press the filter to seal against the shallow well of grounds. Then I pour the boiling water in and keep the water level flush with the top of the grounds. I'm still experimenting with this method with water pour rates and other variables, but so far the results are promising. The purpose of the second filter is to even out water delivery to the grounds for a gently contact, and eliminate the grounds from swirly and otherwise being stirred around, which it does extremely well. I'm suspect that this second filter on top does cool the water a bit before hitting the grounds so I'm going to experiment with slightly higher initial water temps.

Author — nateross14

Author

3:04 looks like you used the fellow ode. Which grind setting did you use? And on which version of the ode?

Thanks for all the inspiring content!

Author — Daniel Nørskov

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Possibly a very foolish question, but could you potentially heat up a ceramic V60 cup in the microwave before brewing?

Author — nmorrill