☕ Pour Perfect Coffee

James Hoffmann's one-cup V60 technique, scaled to your brew

Recipe inputs

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Your recipe

15 g
Coffee beans
250 g
Water
1:16.67
Ratio
50 g
Per pour

Brewing timeline

0:00

Estimated finish 3:00

0:00–0:45
Bloom
Pour to 50 g, swirl gently so all the grounds are wet, then wait.
0:45–1:00
Pour 2
Slow circular pour to 100 g (+50 g), spout low.
1:00–1:10
Wait
Let the bed settle.
1:10–1:20
Pour 3
Circular pour to 150 g (+50 g) at about 5 g/s.
1:20–1:30
Wait
Let the bed settle.
1:30–1:40
Pour 4
Circular pour to 200 g (+50 g) at about 5 g/s.
1:40–1:50
Wait
Let the bed settle.
1:50–2:00
Pour 5
Circular pour to 250 g (+50 g) at about 5 g/s.
2:00–~3:00
Swirl & drawdown
Swirl gently, then let it drain until the bed is dry.

Guidance

Equipment

  • Hario V60 (plastic 01 recommended; an 02 fits brews up to 600 g)
  • Paper filter
  • Scale with a timer
  • Kettle (a pouring kettle helps but isn't essential)
  • Soft, filtered water
  • Mug or server

Prep

  • Rinse the paper and preheat the brewer: a very hot tap is enough for plastic, while ceramic and glass need boiling water.
  • Water: 100 °C, straight off the boil
  • Grind: Finer than most V60 recipes: go as fine as you can before the cup turns harsh or astringent, then back off slightly.
  • Dig a small well in the middle of the grounds.

Pouring

  • Pour in circles at about 5 g/s, spout low and close to the bed.
  • Don't chase exact seconds or grams; approximately right is fine.
  • Swirl gently: too hard can clog the paper.

Troubleshooting

  • Brewer full to the brim after the last pour: grind coarser.
  • Slow drawdown: a grinder that makes more fines, or an over-vigorous swirl that clogged the paper.
  • Harsh, bitter or astringent: too fine, likely channelling; go a little coarser.
  • Tastes bad overall: check grind size and quality, then water, then the beans, before changing technique.