baristatMETHOD · CATALOG
How to brew with V60
Cone percolation with free flow and high clarity.
Choose a recipe below for equipment, coffee dose, water quantity and step-by-step instructions. Times vary between recipes; start with the parameters of the one you choose.
- TIME
- 2:30 – 3:30
- TEMPERATURE
- 90 – 100 °C
- RATIO
- 1:15 – 1:16.7
- GRIND
- Fine – Medium-coarse
- LEVEL
- Intermediate
- RECIPES
- 8
RECIPES
8 recipes
Dose, ratio, and time for each recipe in the method — one click away.
STEP BY STEP
How to brew V60.
The sequence of the catalog's base recipe, Everyday V60. Times are a brewing guide, not a promise of flavor.
- 0:45
Bloom
Pour 45 g and let the gases release.
- 1:15
Pre-infusion wait
No pour — let the pre-infusion do its work.
- 2:30
Final pour
Top up to 225 g in a continuous pour and let it draw down.
HOW IT WORKS
How the method works
Water flows through the coffee and paper filter by gravity. The recipe sets the pours and pauses.
- How the cup usually turns out
- Paper helps separate particles from the drink. Body and acidity also depend on the coffee and brewing process.
- What it forgives — and what it doesn't
- Use the same paper, dose and pouring pattern when comparing a grind change.
- The most common trap
- Comparing times from different recipes. Follow the timing and quantity of each step in your chosen recipe first.
If the cup did not turn out as expected
One change at a time: pick what you tasted and see what to check first.
- Bitter coffee: where to startBitterness alone does not identify the cause. Compare one change.
- Sour coffee: what to checkAcidity and preference are different. Record what bothered you.
- Weak or watery coffee: check the ratioCoffee and water quantities are the first records to check.
- Coffee too strong: start with a referenceStrong, bitter and full-bodied describe different things.
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