V60: grind, pour patterns, and filters
How to optimize grind size, pouring technique, and filter choice for consistent and flavorful V60 brews.
- Coffee Basics Nerds
- 1 min read
V60 Brewing Fundamentals
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Grind Size:
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Medium-fine grind (similar to table salt) is typical.
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Too fine → slow drawdown, over-extraction, bitterness.
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Too coarse → fast drawdown, under-extraction, sourness.
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Pour Patterns:
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Bloom: Pour 2–3× coffee dose in water (e.g., 30–40 g water for 15 g coffee), let sit 30–45 seconds.
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Main Pour: Continue in slow, concentric spirals from center outward, avoiding pouring on filter walls.
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Pulse vs Continuous Pour:
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Pulse pours (adding water in intervals) improve agitation and control.
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Continuous spiral pour maintains steady extraction.
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Aim for total brew time of ~2:30–3:30 minutes.
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Filters:
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White (bleached) filters: Clean flavor, minimal paper taste when rinsed.
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Brown (unbleached) filters: May impart papery notes if not thoroughly rinsed.
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Thicker filters (Hario tabbed versions) slow flow slightly, enhancing body.
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Practical Tips:
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Always pre-wet the filter to remove paper taste and warm the dripper.
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Keep kettle spout close to coffee bed for gentle agitation.
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Adjust grind and pour rhythm together to balance clarity and body.
Summary
The V60’s clarity and brightness depend on carefully tuned grind size, controlled pouring technique, and thoughtful filter choice. Mastering these variables ensures clean, expressive brews that highlight coffee’s nuanced flavors.