4 V60 recipes

The V60 is one of the most widely used brewers for filter coffee, and its simple design leaves plenty of room to experiment with brewing recipes. Changes in water volume and temperature, pouring intervals and turbulence can all have a significant impact on the final cup.

We have selected four approaches that demonstrate just how differently the same brewer can be used. Hoffmann's recipefocuses on simplicity and consistency, Tetsu Kasuya's 4:6 method divides extraction into clearly defined stages, the Rao Spin emphasizes high temperature, controlled turbulence and minimal movement, while George Jinyang Peng's recipetakes precise temperature control to another level.

James Hoffmann – simplicity and consistency

Hoffmann's recipe is popular because it combines simplicity with excellent consistency. The swirling and gentle agitation help saturate the coffee bed evenly and reduce the risk of under-extracted areas.

The method is also highly versatile. It works particularly well with bright, fruity Kenyan and Ethiopian coffees, but can also produce excellent results with softer, chocolate-driven Brazilian coffees.

If you are looking for a reliable everyday recipe that does not require complicated technique while still giving you a well-extracted cup, Hoffmann's method is a great starting point.

Step by step

Example: 15 g coffee / 250 g water
Target brew time: approximately 3:00

Start by rinsing the filter and preheating the dripper.

1. Add the coffee to the V60, level the bed and make a small indentation in the center with your finger.
2. Bloom with twice the weight of the coffee in water – for example, 30 g of water for 15 g of coffee.
3. Gently swirl the dripper to make sure all the grounds are saturated.
4. Let the coffee bloom until 0:45.
5. Divide the main pour into two stages. Pour approximately 60% of the total water by 1:15, then add the remaining water by 1:45.
6. At the end, gently stir the coffee bed with a spoon and give the dripper another swirl.
7. The brew should finish at around 3:00.

Simple, repeatable and versatile – a solid starting point for everyday brewing.

Tetsu Kasuya – the 4:6 method

Tetsu Kasuya's 4:6 method divides the brewing process into two main stages. The first 40% of the water primarily affects the balance between sweetness and acidity, while the remaining 60% influences the overall strength and intensity of the cup.

In simple terms, the size of the first two pours can be adjusted to make the coffee taste sweeter or more acidic, while the number and volume of the remaining pours affect the overall strength.

This makes the 4:6 method a useful framework for experimentation. You can adapt the recipe to different coffees and to your own taste preferences.

Step by step

Ratio: 60 g coffee / 1 L water
Example: 20 g coffee / 300 g water
Temperature: approximately 93 °C for light roasts; around 88–90 °C for darker roasts

1. Place a paper filter into a V60 02 and thoroughly rinse it with hot water. Discard the rinse water.
2. Add 20 g of ground coffee and gently level the bed.
3. Start with 60 g of water, poured in a circular motion, making sure the coffee is evenly saturated.
4. Let the coffee bloom for 45 seconds.
5. At 0:45, add another 60 g of water.
6. Repeat the same process for a total of five pours, adding another 60 g approximately every 45 seconds.
7. The total water volume is 300 g, divided into five 60 g pours.
8. Extraction should be close to finished at around 3:00. Remove the dripper from the server at approximately 3:30, once the coffee is only slowly dripping.
9. Gently swirl or stir the brewed coffee in the server to combine the different layers of the brew.

The Rao Spin – high temperature and controlled turbulence

The Rao Spin focuses on maintaining high temperature stability throughout the brew while minimizing unnecessary movement that could affect extraction.

The initial pour uses relatively strong turbulence to fully saturate the coffee bed. The following pours are made from a higher point to create additional turbulence. Later spins are gentle and primarily serve to level the coffee bed and promote an even drawdown.

Step by step

Example: 20 g coffee / 340 g water
Target brew time: approximately 3:00–3:30
Temperature: high, with an emphasis on temperature stability

1. Start with 60 g of water, approximately three times the weight of the coffee.
2. Give the dripper an aggressive swirl to fully saturate all the grounds.
3. Pour in concentric circles up to 200 g, representing approximately 60% of the total water.
4. Give the brewer a brief, gentle spin.
5. When the slurry has drained by approximately 70%, continue pouring until you reach 340 g.
6. Finish with one gentle swirl to level the coffee bed.
7. Aim for a total brew time of approximately 3:00–3:30.

The key to the Rao Spin is not simply using as much movement as possible. The idea is to use turbulence deliberately at specific stages of the extraction while keeping the rest of the brew controlled.

George Jinyang Peng – temperature as a brewing variable

George Jinyang Peng's recipe focuses on precise temperature control to enhance flavor clarity and sweetness. The result is intended to be a bright and complex cup.

One of the most interesting aspects of the method is the use of different water temperatures during the individual pours, as well as paying attention to the temperature of the finished coffee before drinking.

Step by step

1. Bloom
   Pour 30 g of water in three gentle circles over approximately 6 seconds. Make sure all the coffee is saturated.
2. Wait
   Wait 24 seconds.
3. First main pour
   Pour 90 g of water at 96 °C / 210 °F in a circular motion over approximately 10 seconds.
4. Wait
   Wait 30 seconds.
5. Second main pour
   Using a Melodrip, pour 90 g of water at 80 °C / 176 °F.
6. Wait
   Wait another 25 seconds.
7. Control the temperature
   Using a thermometer, wait until the coffee cools to approximately 65 °C / 149 °F. After transferring it to a cup, preferably ceramic, the temperature should drop to approximately 50 °C / 122 °F, which is the intended drinking temperature.

This recipe highlights the fact that temperature control does not end when the water leaves the kettle. The temperature at which we actually drink the coffee can also have a significant effect on how we perceive its flavor.

Different recipes, Different approaches

There is no single universally best V60 recipe. Each of these methods focuses on different variables and offers a different way of thinking about extraction.

Hoffmann is a reliable everyday starting point – simple, versatile and consistent. Tetsu Kasuya's 4:6 method provides a clear framework for experimenting with sweetness, acidity and strength. The Rao Spin focuses on temperature and controlled turbulence. And George Jinyang Peng's method takes temperature control further, considering not only the brewing process but also the temperature at which the coffee is actually consumed.

The best way to understand the differences is to brew the same coffee using all four recipes. A side-by-side comparison makes it clear just how much influence the brewing recipe can have on the final cup.