•  V60 dripper
  • V60 paper filter
  • 21 grams (3-4 tbsp)  Coffee beans
  • 300 mL water, plus additional for rinsing
  • Kettle (gooseneck preferred)
  • Timer
  • Mug
  • Burr grinder (recommended)
  • Scale (recommended)



1.Heat your water to 205 degrees by bringing it to a boil and letting it sit for 30 second

2.Fold the filter along the crimped edge and place it inside in the dripper. Set the dripper on top of your mug.

3.Pour hot water around the inside of the filter for about 5 seconds. Rinsing the filter helps seal it inside the dripper and also gets rid of any papery taste.

Take the dripper off of your mug and discard the rinse water.

4.Pour your ground coffee into the filter. Gently shake the dripper back and forth to settle the grounds, then set it back on top of your mug. Make a half-inch indent in the middle of the coffee bed with your finger.


Time: 0:00-0:45

5.Start your timer and slowly pour just enough water over the grounds to wet them evenly (40 grams). This step is called the bloom. Hot water forces the coffee to release trapped gases, leading to expansion of the coffee bed, bubbling at the surface, and wonderful aromas for you to enjoy.

Let sit until your timer reads 45 seconds.

Time: 0:45-1:30

6.Begin pouring continuously in small circles - about the size of a quarter - around the center of the dripper. Try to keep the water level steady below the rim of the dripper, and avoid pouring around the edges of the filter. Stop pouring once your timer reads 1:30 or your scale reads 300 grams.

Time: 1:30-2:00

7.Allow all the water to drain through the filter. If your final time was longer than 2:15, your grind was probably too fine. If your final time was shorter than 1:45, your grind was probably too coarse. Make a small adjustment to the grind next time you brew - practice makes perfect!

Remove the filter from the dripper and discard the grounds.