How to brew V60 step by step?

Classic V60 recipe: 15 g of medium-ground coffee (sea-salt sized), 250 g of water at 93 °C (ratio 1:16.6). Rinse the filter, bloom with 30-45 g of water for 45 s, then continue with spiralled pours up to 250 g by 2:15-2:30. Total draw-down 3:00-3:30. Tetsu Kasuya's 4:6 method (World Brewers Cup champion) splits the water into six pours to tune strength and sweetness.

The specialty reference ratio runs 1:15 to 1:17 — 15 g of coffee for 250 g of water is a solid all-purpose starting point. Grind targets a medium sea salt (coarser than espresso, finer than French press). Water at 92-94 °C: too hot extracts bitter compounds on lighter roasts; too cool leaves the cup under-extracted. Preparation: place the filter, fold along the seam, rinse generously with hot water to remove papery taste and pre-heat both dripper and server.

Add grounds, tap to level. Tare the scale. Start the timer on the first pour. The bloom — first phase — is essential: pour 30 to 45 g of water (about twice the coffee weight) across the whole bed in a spiral to degas the CO2 trapped at roasting. Wait 30 to 45 seconds. Fresh coffee visibly foams; stale coffee stays flat (a live freshness indicator).

Main extraction means pouring the remaining water in stages. Two schools: the Hoffmann method (two pours — 60 % then 40 %), or Tetsu Kasuya's 4:6 method, invented in 2014 and now a staple of the global specialty scene. 4:6 splits 250 g into six equal pours (~41.7 g). The first two pours control taste (smaller first pour = sweeter; larger = brighter), the following four control strength (more pours = stronger). A typical split: 40+60+40+40+40+40 g at 0:45, 1:15, 1:45, 2:15, 2:45.

Target drawdown is 3:00 to 3:30 for a correct medium grind. Draw-down under 2:30: grind too coarse, flat and under-extracted. Over 3:45: grind too fine, bitter and over-extracted. Adjust by one click at a time. In Belgium, the filter scene in Ghent, Brussels and Antwerp runs V60 as the default method, often on Ethiopian beans (Yirgacheffe, Guji), Colombian or Kenyan origins where the method really earns its keep.

V60 recipe 1 cup — 15 g / 250 g (Kasuya 4:6)