Brewing Guide

Here you will find the most important recipes for your pour overs. First, the two basic recipes that you can't go too wrong with. If you want to perfectly match the recipe to your beans, you can take a look at our Brewing Matrix. Happy Brewing!

The 2 Basic V60 Recipes

If you already have a go-to pour-over recipe – great! For those who are still looking, we want to make your life easier and shed some light on the recipe jungle. If you're looking for general recipes that always give you a solid extraction, there are usually 2 basic methods:

Method 1: The One-Pour (1 bloom + 1 continuous main pour) - according to James Hoffmann

  • The focus: Maximum clarity, elegance, and lightness (tealike).
  • Why use it: It's the safest recipe against bitterness. Since the water flows very gently through the coffee bed, the filter doesn't clog, and channeling is barely created.
  • Flavors: floral, delicate nuances, brilliant acidity

Method 2: The Multi-Pour (1 bloom + 3 to 4 precise partial pours) - according to Tetsu Kasuya (4:6 method)

  • The focus: maximum sweetness, complexity, and heavy body.
  • Why use it: Each new pour brings fresh, unsaturated water to the coffee grounds. This deliberately agitates the coffee bed and boosts the extraction of difficult-to-dissolve fruit sugars and pectins.
  • Flavors: fruity, intensely sweet, syrupy

Find a tailored V60 recipe

Behind every great coffee is precise physical and biological logic. How a bean behaves when ground and how quickly it releases its aromas into the water depends on many factors (varietal, process, weather, etc.). The two most important factors are: climate and altitude (bean density) and the processing method used on site (natural, washed, etc.)

With our brewing matrix, you no longer have to guess. Simply select the region and processing method of your coffee and start with the perfectly matched recipe.

V60 Brewing Matrix

Where do these values come from?

Our recipes are not estimations. They are based on the well-founded principles of modern coffee science and the brewing philosophies of leading figures in the specialty coffee scene:

The physical basis: We use the findings of Scott Rao and James Hoffmann on fluid mechanics in the coffee bed. They explain why extremely dense African beans produce more coffee dust (fines) when ground than softer lowland beans, and how to mechanically stabilize flow.

The brewing structures: The precise pouring concepts are inspired by pioneering roasters and barista champions such as Tim Wendelboe (Oslo), April Coffee Roasters (Copenhagen), and A.M.O.C. (Rotterdam). They show how to extract maximum sweetness without risking bitterness through targeted pouring pauses and minimal agitation.

The Standards: All brewing ratios and temperatures are closely based on the official extraction guidelines of the SCA (Specialty Coffee Association).