At Coffee & Cream we brew a V60-style pour-over with about 15 g of medium-fine coffee and 250 g of water just off the boil, around 92 to 96°C. Bloom for 30 to 45 seconds with about twice the coffee's weight in water, then pour slowly to 250 g so the coffee finishes dripping in about 2:30 to 3:30.
What you need
A V60-style dripper is a cone with spiral ribs and one large hole at the bottom. It drains faster than a flat-bottom dripper, so your pour speed sets the brew time. V60 is the name of the dripper shape, and the coffee it makes is called pour-over or drip coffee. We sell V60-style drippers, including the Crystal Eye size 02, the MHW V60 Elf size 01 in dark grey, and the MHW V60 Elf size 02 in transparent. Our paper filters come in size 02 from Timemore and in size 01, 100 to a pack. Stock changes, so check the product page before you order.
- Dripper: Size 01 brews one or two cups. Size 02 brews one to four.
- Paper filters: Match the dripper size. Rinse the filter with hot water so the paper taste stays out of the cup, and let the rinse water warm the server, the jug the coffee drips into.
- Kettle: A gooseneck gives a thin, steady stream. Gooseneck kettles in our range include the Ktio, the Koolen 1 L, and a temperature-control model sold under the Coffee & Cream name. A regular kettle such as the Arzum stainless steel 1.7 L still works if you pour slowly.
- Scale: Use a kitchen scale. Weigh the coffee and the water. A 15 g dose and a 250 g pour are hard to hit by eye.
- Grinder: Grind medium-fine, about like table salt and a step finer than coffee for a drip machine. Burr grinders in the range include the Cera+ CGE01, the Arzum Okka Master Grind, the Lepresso electric conical burr grinder, the Green Lion Ultimate Grind, the Muvna GM2 hand grinder and the iKape V2 manual grinder, all on our coffee grinders page. Grind just before you brew.
The recipe for one cup
| Setting | Value |
|---|---|
| Coffee, medium-fine | 15 g |
| Water, 92 to 96°C | 250 g |
| Ratio | 1:16.7 (1 g of coffee to 16.7 g of water) |
| Bloom | 30 g of water, 30 to 45 seconds |
| Total time | 2:30 to 3:30 minutes |
- Boil the water and let it sit until it is about 92 to 96°C. If you have no thermometer, wait about 30 seconds after the boil.
- Put a paper filter in the dripper, set it on the server and rinse it with hot water. Pour that water out of the server. Put both on the scale, add 15 g of coffee, shake the dripper gently so the bed is flat, and tare the scale.
- Start a timer. Pour about 30 g of water, twice the coffee weight, in a slow circle. Stir the surface once if you see dry pockets. Wait 30 to 45 seconds. The coffee should puff up and then settle. That is the bloom.
- Pour in slow circles up to about 150 g, keeping the stream off the paper itself. Let the level drop a little, then pour again to 250 g. Keep the stream thin. If you dump the water in at once, it cuts a channel through the coffee and the cup tastes thin.
- Let it drip through. Aim to finish between 2:30 and 3:30, counted from the start of the bloom. Lift the dripper, swirl the server, and pour.
For two people, keep the same ratio: 30 g of coffee and 500 g of water, bloom with about 60 g, and use a size 02 dripper. The drawdown runs a little longer, so expect it to finish closer to 4:00.
If the cup tastes off
- Sour, and the brew finished fast: The water ran through too quickly. Grind finer, and keep the pour slow. A short bloom also leaves the center under-wet, so give it the full 30 to 45 seconds.
- Bitter, and the brew dragged: The grounds stayed wet too long. Grind coarser. If the bed looks muddy and the last drops crawl past 3:30, coarsen again before you change the dose.
- Flat or papery: Rinse the filter, and check the beans. Stale or long-ground coffee tastes flat, so grind just before you brew. Keep the water at 92 to 96°C, toward the top of that range for a lighter roast.
Change one thing at a time. Grind size moves the taste more than any other variable in this recipe.
Iced V60
Use the same 15 g of coffee. Put about 100 g of ice in the server and pour 150 g of hot water over the coffee, still at 92 to 96°C. Bloom with about 30 g of that hot water, then pour the rest of the 150 g slowly. The ice melts into the brew and you end up with a little over 200 g of iced coffee. Swirl the server until most of the ice has melted, then pour it over a glass of fresh ice.
For two, use 30 g of coffee, about 200 g of ice in the server, and 300 g of hot water.
Which beans to use for V60
Start with a light to medium roast in a V60-style dripper, because the paper filter and slow pour let fruit and sweetness come through more than a heavy roast note. Roast level is not listed for every bag in our range, so read the bag and start with a washed or honey process if the label gives you one. Whole beans named as single origin or 100% arabica include Bold Brews Brazil, Bold Brews Colombia, Bold Brews Signature Blend, Illy Arabica Selection Ethiopia, Illy Arabica Selection Brasile, and Lavazza Espresso Italiano Classico. Many Lavazza bags in the same collection, such as Espresso Crema e Aroma and Espresso Italiano Cremoso, are espresso blends by name. They still brew in a dripper, with a rounder, heavier cup.
Grind whole beans yourself. If you have no grinder, pre-ground coffee works as a backup. Start in filter ground coffee and pick a bag marked for filter or drip, not Turkish or espresso. The coffee bean finder narrows the choice by taste, and the whole-bean bags are all in the whole coffee beans collection. If you want the difference between arabica and robusta before you buy, the arabica and robusta guide covers it, and the brew method guide shows the right grind for Turkish, moka, espresso and filter.
FAQ
What is the best ratio for V60 coffee?
Start at 1:16.7, which is 15 g of coffee to 250 g of water. For a stronger cup, use 18 g with the same 250 g (about 1:14). For a lighter one, keep 15 g and pour to 270 g. With a 20 g dose, pour to about 330 g. Keep the bloom at about twice the coffee weight and the finish inside 2:30 to 3:30.
How many grams of coffee per cup?
About 15 g for one cup of 250 g of water. For two cups, use 30 g of coffee and 500 g of water. Weigh both, because a heaped spoon holds a different weight from bag to bag.
What is the best recipe for iced V60?
15 g of medium-fine coffee, 100 g of ice in the server, and 150 g of water at 92 to 96°C. Bloom with 30 g for 30 to 45 seconds, pour the rest of the hot water slowly, and swirl as the ice melts. The finished drink comes out a little over 200 g.
What is the difference between a dripper and a V60?
A dripper is any brewer that holds a paper filter over a cup or server, and the two common shapes are cones and flat-bottom drippers. A V60 is one cone shape, with spiral ribs and one large hole, so the pour speed is mostly up to you. A flat-bottom dripper holds water on the bed longer and is more forgiving if your pour is uneven. The recipe above is for a V60-style cone.
The drippers, filters, kettles and grinders above are examples from our range, and each product page shows what is in stock. Beans are in whole coffee beans. To brew by steeping instead of dripping, the French press guide walks you through it. For a drip machine or an Americano, see how to make American coffee. Orders reach Cairo and Giza in 1 to 2 business days and other governorates in 2 to 4 business days. You can pay cash on delivery or by card. Shipping fees are on the shipping policy.