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V60 Recipe: The iCoffee House Brew

Bright and clean, florals up top and acidity that stays lively. 18g coffee, 288ml water at 96°C, 1:16 ratio, medium-fine grind. Ready in 5 minutes.

A hand pouring water from a black gooseneck kettle into a paper-filtered V60 cone over a glass carafe, steam rising, medium-fine grounds blooming

The bloom phase, where freshly ground coffee releases its trapped gas before the main pour. · Photo by Onur Kaya on Unsplash

TL;DR

A V60 built for clarity. We brew 18g (0.63oz) of medium-fine coffee with 288ml (9.7 fl oz) of water at 96°C (205°F), a 1:16 ratio poured in slow concentric spirals. The hot water and clean paper filter pull origin character to the front: florals, bright acidity, and the distinct notes that single-origin beans are roasted to show. About five minutes start to finish, yielding roughly 252ml (8.5 fl oz) in the cup.

Ratio
1:16
Coffee
18g (0.63oz)
Water
288ml (9.7 fl oz)
Temperature
96°C (205°F)
Grind
Medium-Fine
Total time
5 min
Yield
252ml (8.5 fl oz)
Difficulty
Medium

What you need

Equipment

  • V60 dripper (Hario, Origami, or any cone with a large single hole)
  • Gooseneck kettle for pour control
  • Paper filter (1, V60-shaped)
  • Kitchen scale with 0.1g precision
  • Coffee server or mug

Ingredients

  • 18g (0.63oz) freshly ground coffee (medium-fine grind, 14 days post-roast)
  • 288ml (9.7 fl oz) filtered water (brought to 96°C)

The recipe

1
at 0:00, ~30s

Place and rinse the paper filter in the V60, then discard the rinse water.

Rinsing removes paper taste and preheats vessel.
Hot water rinsing a white paper filter in a V60 dripper over a glass server.
Rinsing the paper preheats the dripper and rinses away any papery taste.
2
at 0:30, ~30s

Add 18g (0.63oz) of freshly ground coffee and level the bed.

Even bed aids consistent extraction.
A flat bed of medium-fine coffee grounds in a V60 paper filter.
A level bed of grounds sets up an even extraction.
3
at 2:00, ~30s

Bloom: pour 40ml (1.4 fl oz) of water at 96°C (205°F) over the grounds and wait.

Bloom releases CO₂; 30–45 s is typical.
Coffee grounds blooming and doming in a V60 after the first small pour.
The bloom swells as fresh coffee releases its trapped gas.
4
at 2:30, ~2:00

Continue pouring in slow concentric spirals until you reach 288ml (9.7 fl oz) total.

Keep pour steady and avoid disturbing the filter walls.
A gooseneck kettle pouring water in a spiral over the bed of a V60.
Slow concentric spirals keep the pour even and off the walls.
5
at 4:30, ~30s

Allow the bed to drain fully, then serve.

Total drain time ~3 min; adjust grind to hit target time.
A V60 dripper finishing its drain into a glass server full of coffee.
The bed drains fully and the brew is ready to serve.

Why this recipe works

The V60's cone shape and large single hole make it the most pour-dependent brewer there is. Everything you control, water speed, temperature, where you pour, lands directly in the cup. This recipe is tuned to push clarity rather than body.

Ratio. We pour 1:16 because it sits at the bright end of balanced. Lighter ratios thin out the florals this recipe is built around; heavier ones muddy the clarity that the V60's paper filter and cone shape produce. At 18g (0.63oz) of coffee, 1:16 puts 288ml (9.7 fl oz) of water through the bed without overloading it.

Temperature. 96°C (205°F), hotter than the usual V60 advice, and on purpose. Paper-filtered pour over is a fast, efficient extraction, so high heat doesn't scorch the way it would in a pressurized brew. It pulls more of the aromatic, acidic, floral compounds forward, exactly the notes a clarity-first cup wants. Drop cooler and you trade brightness for a flatter, safer cup.

Grind. Medium-fine, finer than drip, coarser than espresso. Too coarse and the water races through before it extracts, leaving a thin, sour cup. Too fine and the bed clogs, the brew stalls past five minutes, and bitterness creeps in.

Pour pattern. Pour matters more on a V60 than on any other brewer because the cone gives water nowhere to pool. Bloom first with 40ml (1.4 fl oz) to let trapped gas escape, then pour in slow concentric circles from center outward. Pouring too fast or only down the center channels water past the grounds and extracts unevenly.

What makes this ours

Most V60 guides play it safe at 92°C. We brew hotter because the floral, acidic, and aromatic compounds the V60 is designed to surface only extract well at higher temperatures. The 96°C plus the spiral pour is the combination that gets single-origin character into the cup instead of leaving it in the grounds.

What to adjust

If your cup tastes too bitter: your grind is likely too fine or the brew stalled past five minutes. Go one step coarser so the water flows freely, and keep your pour steady rather than dumping it all at once.

If your cup tastes too sour or thin: the water moved through too fast, usually a grind that's too coarse or a center-only pour that channeled past the grounds. Go one step finer, and pour in slow concentric circles from the center outward to wet the whole bed evenly.

If your cup tastes flat or papery: you skipped the filter rinse. Always rinse the paper filter with hot water before brewing, it removes the papery taste and preheats the cone so your brew temperature holds.

If your extraction is uneven cup to cup: your grind is inconsistent. A burr grinder produces uniform particles; a blade grinder chops unevenly, so some grounds over-extract while others under-extract in the same brew.

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