Brew guide · Pour-over · Updated 2026-08-12
The Perfect V60 Ratio (2026 Guide)
The go-to pour-over recipe: dose, water, grind and timing for a clean, sweet cup every morning.
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Step by step
- 1
Boil and preheat(0:00)
Boil 350 g of water (you'll use ~300 g). Pour a full kettle of hot water over the paper filter to rinse it and heat the dripper and cup. Discard the rinse water.
- 2
Add coffee and bloom(0:00 - 0:30)
Add 18 g of freshly ground coffee (medium-fine, salt-like). Pour 45 g of water in slow circles to saturate the grounds. Watch it bloom — fresh coffee should swell and release CO₂.
- 3
Main pour(0:30 - 1:30)
Pour the remaining water to 288 g total in steady, controlled circles from the centre outward. Keep the slurry moving but avoid pouring on the paper edge.
- 4
Drawdown and serve(1:30 - 2:45)
Let the bed drain. A clean, sweet cup usually finishes around 2:30-3:00. If it's bitter, grind coarser or shorten the pour. If sour, grind finer.
Barista tips
- Water temperature 93-96°C — off the boil is too hot.
- Use filtered water; hard tap water dulls flavour.
- Weigh your dose and yield — eyeballing ruins consistency.
- Stir gently at the bloom for a more even extraction.
Gear for this brew
The pour-over benchmark. Cheap, beautiful and brutally honest about your technique.
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The best-value burr grinder we've tested — espresso-grade fine adjustments with the brand's legendary serviceability.
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Frequently asked questions
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