The simplest reliable V60 recipe: use 20g of coffee to 320g of water (a 1:16 ratio), a medium-fine grind, and water just off the boil at around 94°C. Bloom for 30 seconds, then pour in stages to finish in about 2:30–3:00. That one recipe will make a clean, sweet, aromatic cup. Here is everything else you need to get it right.
What you'll need
- A Hario V60 dripper and V60 paper filters
- Fresh Chambers coffee beans, ground medium-fine (or ask for V60 grind when you order)
- A scale, a kettle (a gooseneck helps), and a timer
The step-by-step method
- Rinse the filter. Place the paper in the V60 and pour hot water through it to remove papery taste and warm your cup. Tip the rinse water out.
- Add coffee. Add 20g of medium-fine coffee and give it a gentle shake to level the bed.
- Bloom. Start your timer and pour 40–60g of water to wet all the grounds. Wait 30–45 seconds — the coffee will swell and release gas.
- Pour in stages. Pour in slow, steady circles up to about 160g, pause, then top up to 320g. Keep the water level steady rather than dumping it all at once.
- Draw down. Let it drain fully. Total brew time should land around 2:30–3:00. Swirl, sip, adjust.
Ratio and grind, simply
The 1:16 ratio (1 gram of coffee to 16 grams of water) is the easiest starting point. Want it stronger? Move toward 1:15. Lighter? 1:17. Grind is your main flavour dial: if the brew tastes bitter or drains too slowly, go coarser; if it tastes sour or drains too fast, go finer.
Common mistakes to avoid
- Stale or pre-ground coffee. Pour-over rewards freshness — grind just before brewing where you can.
- Water too hot or too cold. Aim for 92–96°C; boiling water scorches, lukewarm under-extracts.
- Pouring too fast. Slow, controlled pours give an even extraction.
Which Chambers beans work best in a V60?
Pour-over is where clarity and sweetness shine, so our medium-roast Almond Blossom is a lovely default — almond, milk chocolate and stone-fruit notes come through cleanly. If you prefer a bolder, darker cup, try Starry Night at a slightly coarser grind.
Frequently asked questions
What is the best coffee-to-water ratio for V60?
A 1:16 ratio is the easiest reliable starting point — for example 20g of coffee to 320g of water. Adjust toward 1:15 for a stronger cup or 1:17 for a lighter one.
What grind size should I use for pour-over?
Use a medium-fine grind, roughly like table salt. If the brew tastes bitter, grind coarser; if it tastes sour or weak, grind finer.
What water temperature is best for V60?
Around 92–96°C, or water left about 30 seconds off the boil. Too hot scorches the coffee; too cool under-extracts it.
How long should a V60 brew take?
About 2 minutes 30 seconds to 3 minutes total, including a 30–45 second bloom.
Ready to brew? Stock up on V60 filters and fresh Sydney-roasted beans.