James Hoffmann's Ultimate V60 Recipe

This method by James Hoffmann refines the V60 into a simple, repeatable process that produces a clean, balanced coffee every time.

This V60 recipe focuses on control. Deliberate pours and timed gentle agitation to create a well-balanced and sweet tasting coffee.

James Hoffmann recommends using filter water for a coffee to water ratio of 60g/litre or 3:50.

Recipe Preparation

Coffee

Water

Equipment

Rinse and heat the paper filter and brewer with hot water and throw out the water from your vessel/carafe.
Add ground coffee into the V60, and make sure the coffee bed is flat.
With your finger or a spoon, gently create a well in the middle of the grounds.
Tare your scales.

1. Bloom
Pour 60g of water. Spiral pour from the centre of the well and outwards to wet all the coffee.
2. Swirl
Swirl your brewer in a circular motion until the mixture is even, without any lumps.
3. Wait
Let the coffee bloom.
4. Pour
Pour 240g of water. Pour from the centre outwards to churn the bed and then concentrically pour for the rest until the V60 is full.
5. Pour
Centre pour 200g of water, keeping the V60 full.
6. Stir
With a spoon, give the slurry a little stir in one direction and then a little stir in the opposite direction. Just enough not to create a whirlpool.
7. Wait
Wait for the water to drain enough to swirl the V60.
8. Swirl
Gently swirl the brewer 2 or 3 times.
9. Wait
Wait until the coffee has fully drawn down.