A Better 1 Cup V60 Technique

Published 2022-11-22
The technique is written out below, let me know how you get on with it!
The original V60 Technique Video: https://www.youtube.com/watch?v=AI4yn...
Plastic 1 Cup V60*: geni.us/1cupv60
The Weird Coffee Person Mug: geni.us/THT-brain
The Dosing Trays: geni.us/THT-trays
The Best Electric Gooseneck Kettle: https://youtu.be/Pbel051H7-s
Answering questions you had in the comments about the recipe: https://youtu.be/v5WQ1sZzW4o

The 1 Cup V60 Method
15g ground coffee
250g soft, filtered water, freshly boiled (for lighter roasts)
Grind: medium-fine

0m00s: Pour 50g of water to bloom
0m10s - 0m15s: Gently Swirl
0m00s - 0m45s: Bloom
0m45s - 1m00s: Pour up to 100g total (40% total weight)
1m00s - 1m10s: Pause
1m10s - 1m20s: Pour up to 150g total (60% total weight)
1m20s - 1m30s: Pause
1m30s - 1m40s: Pour up to 200g total (80% total weight)
1m40s - 1m50s: Pause
1m50s - 2m00s: Pour up to 250g total (100% total weight)
2m00s - 2m05s: Gently swirl
Drawdown should finish around 3:00, but expect some variance here. Taste is the most important thing!

(Apologies for the strange time formatting in the recipe, if I don't do it this way YT will create weird chapters in the video)

0:00 Intro
0:43 The Technique Walkthrough
5:34 The Technique Explanation


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All Comments (21)
  • James Hoffmann
    A few quick bits: Firstly - it appears I've ended up in a similar place to Matt Winton's Five Pour Technique. I was aware of Matt's work, but hadn't watched this video recently, and I think we've just worked our way to similar techniques independently. Shout out to Matt for getting there first!
    Secondly - excuse the error at 10:13 where I say "Don't be afraid of going a bit coarse" when I meant "finer. Apologies!
    Third - regarding preheating with the hot water tap: There's clearly a lot of variation out there on this front, and I could well have made a mistake here. It might be better to use a kettle. I'd recommend transferring the V60 to the sink before adding the water, to slow its exit from the cone, which helps do more heating up with less water.
  • Joachim P
    I’ve been using this technique for two weeks and gradually adjusting my grind and pour. I just made the best cup of coffee I’ve ever made at home. If anyone else has the Wilda Uniform grinder, mine is set at 22. Anything smaller leads to a brew time longer than 3m30s.

    Thanks for this, James!
  • Excellent video as usual... French press keeps 100% of the coffee in contact with 100% of the water all times, so following that fact, when I use the V60 I try to keep 100% of the coffee in contact with all the water, meaning I do not leave the coffee to stick in the paper while I pour the water. (Pretty much what James did but without the measurements).
  • Tea
    1 Cup V60 Technique
    15g Ground Coffee, 250g Water

    Try to use best possible quality of water
    Try to use water as hot as possible after boiling
    Use swirling motion, aim for 5g/sec Pour rate
    Try to keep spout close to surface

    1. Preheat and Rinse (Plastic) Brewer and Filter with Hot tap water (Hot to Touch)
    2. Dig a mound in the middle of the Ground Coffee
    3. Zero/Reset Scale with Brewer and Ground Coffee
    4. Boil Water

    0:00 : Approx. ~50g Bloom Pour
    0:10 - 0:15 : Gentle Swirl
    0:00 - 0:45 : Bloom
    0:45 - 1:00 : Pour to ~100g Total
    1:00 - 1:10 : Pause
    1:10 - 1:20 : Pour to ~150g Total
    1:20 - 1:30 : Pause
    1:30 - 1:40 : Pour to ~200g Total
    1:40 - 1:50 : Pause
    1:50 - 2:00 : Pour to ~250g Total
    2:00 : Gentle Swirl, Wait for drawdown to Complete

    Total Brew Time: Approx. ~3:00, YMMV; Adjust Grind if necessary for Taste/Time
    Too Fast/Acidic = Finer
    Too Slow/Bitter = Coarser
  • My partner and I have have switched from coffee with cream and sugar to black coffee and your videos are really helpful explaining the chemistry and technique for a better V6 brew. Heating the V6 with boiling water from the kettle isn’t bad because it takes a while to run the tap to hot and all that water goes down the drain. I don’t use tap water in the kettle. Thank you for posting!
  • mike night
    I actually used your V60 2-cup recipe for 1-cup previously. i just skipped the second pour. I do have to say, i get much more consistent results using this method. thanks!
  • Ryan Kroese
    Great shots at 6:25 on the coffee agitation with the high vs. low pour! Very cool to actually see what you were talking about there.
  • SeanithanEgan
    The comments about agitation are eye-opening. Appreciate you bringing that up as it's not something I had thought about before. I always end up with a center channel in my coffee bed so I'll have to figure that out.
  • James Smith
    this is some of the most useful research being done out there in science. dead serious!
  • Dan
    I have experienced that the more pauses you make , the more time it takes for water to drain. This multiple pouring coupled with stirring in the beginning will cause a slower drawdown.
  • Adam Foster
    Can you review the Elektra Micro Casa Leva? I came across this looking for a manual machine. Well out of my range, but it's an impressive piece of craftsmanship and freakishly handsome to look at. Would love to hear if it performs as well as it looks.
  • kisha00
    Wow, this is amazing. My coffee taste changed❤
  • Seihyuni
    Loving this new POV style of brewing with the time stamps on screen along with James’ commentary. Very helpful for visual and auditory learners. It also helps reduce a lot confusion that comes with new coffee tutorials. Thank you!
  • GOtravel
    Anyone use the Ode Grinder with new burrs? Curious which setting you’re using. I’d experiment but don’t want to waste the coffee and could use a good starting point. I’ve been using setting “4l for a bit now with decent results
  • Ben B
    So, tried with my melitta plastic #2, kogu 500ml kettle, and *bux french roast (dark) coffee, ground very fine on only the best plastic and ceramic burr grinder $20 can buy. Only 45g to bloom, mostly 'cause I forgot, then set for 2-3 minutes to answer the door...then 60g every 12s, because I wanted 300 total.

    Now, my scale is cheap and not very precise nor accurate, but I think it turned out pretty well despite all the blunders. Very acidic, but I don't mind that too much since I like a bit of milk in my coffee anyway. More importantly, it feels like I got more of the flavor out than with my old tech, which worked okay with the wide mouth of my electric kettle but not so much with my new one.

    Now I just need to replace this year old coffee with some new stuff. Smaller batch this time. lol
  • nmorrill
    Possibly a very foolish question, but could you potentially heat up a ceramic V60 cup in the microwave before brewing?
  • Mr M
    So for flanker roast , do you recommend water just shy of boiling?
  • I work as a barista for over a year in one spot in Poland. When I came here the technique for V60 250ml was quite absurd and the "one pour" technique was quite fussy, especialy when the place got busy. I changed and notched standard my technique to be the same exact as the one shown in the movie. It never came through my mind that this could be something worth noting, so I am deeply surprised and glad that my experimential brew method actually came out to be a technique presented by James Hoffmann himself. It's high time to bribe to my co-workers I was earlier before the Coffee guru! 8))
  • Adam Shere
    I would love to see a video on the best Kalita Wave method.