Asser Christensen V60

By Asser Christensen at Coffee Chronicler, 2025

A five-pour V60 recipe using a declining agitation profile, aimed at flavour clarity and a clean, long aftertaste across most roast types.

Coffee: 17g, said in the original. Show the evidence.
“Dose: 17 g coffee / 270 g water (1:16 ratio)”
said in the original · ultra short version summary
Water: 270g, said in the original. Show the evidence.
“Dose: 17 g coffee / 270 g water (1:16 ratio)”
said in the original · ultra short version summary
Ratio: 1:15.9
Temperature: 92°C, said in the original. Show the evidence.
“Water Temperature : 91-93°C”
said in the original · step-by-step process section; midpoint of stated range taken
Brew time: 3:15, said in the original. Show the evidence.
“Total brew time: 3:00-3:15 minutes”
said in the original · ultra short version summary; midpoint of 3:00–3:15 taken as 195 s
Grind (estimated): medium-fine, worked out from the recipe. Show the evidence.
The grind size should be medium-fine (refer to image).
worked out from the recipe · creator's own term maps directly to medium-fine on the standard spectrum

FineCoarse

Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.

Equipment

Designed on: Hario V60, said in the original. Show the evidence.
“My Personal "standard" V60 Recipe”
said in the original · page heading for the recipe section
Works with: conical paper dripper, worked out from the recipe. Show the evidence.
My Personal "standard" V60 Recipe
worked out from the recipe · recipe is written for a conical paper dripper and transfers to any brewer of that class

Brewing a different amount?

grams

Uses 270g of water

Water in the brewer over time, drawn from the recipe.

0:00

0:00Pour to 51gbloom pour, three times the coffee weightyou have 45s
0:45Waitwait through bloom
0:45Pour to 135gadd 84gcircular pour with kettle raised about an inch from the cone; finish by 1:15you have 45s
1:30Pour to 200gadd 65ggentle pour once water has mostly drained; finish between 1:45–2:00you have 30s
2:00Pour to 270gadd 70gget close to the coffee bed; finish between 2:30–2:45
3:15Done

Weights are cumulative: what the scale reads when that pour finishes.

Filter: Cafec Abaca or Cafec T90, said in the original. Show the evidence.
“I prefer Cafec Abaca and Cafec T90 filters.”
said in the original · filters for the V60 section
Filter rinsed first: Yes, said in the original. Show the evidence.
“Insert it into the V60 cone, and rinse with hot water.”
said in the original · prepare the filter step
Kettle: gooseneck, raised about an inch from the cone for second pour, moved closer to brew bed with each subsequent pour, said in the original. Show the evidence.
“Move the gooseneck kettle closer and closer to the brew bed in order to minimize agitation as the brew progresses.”
said in the original · step-by-step process section
Stirring and swirling: circular pour during bloom; circular pour during second pour; gentle circular pour during third and final pours, said in the original. Show the evidence.
“pour in circular patterns with the kettle raised about an inch from the cone”
said in the original · second pour step; declining agitation profile described throughout

dark roast: lower water temperature (85–90°C), coarser grind, less agitation, shorter brew time
light roast: more agitation and/or hotter water (94–98°C), finer grind, longer brew time

Body: medium, worked out from the recipe. Show the evidence.
This method ensures a consistent cup with a long and clean aftertaste.
worked out from the recipe · declining agitation with gentle later pours and emphasis on clarity suggests medium body rather than full
Style: clarity, said in the original. Show the evidence.
“a declining agitation profile works best for maximizing flavor clarity”
said in the original · agitation section
Suits: light, medium, dark roasts, said in the original. Show the evidence.
“This brewing method is intended to work with most roast types, however, if you're brewing a very light roasted coffee you may want to introduce more agitation and/or use hotter water.”
said in the original · personal recipe introduction; all roast levels included, with adjustment notes for light and dark

Where the original recipe does not say how the coffee tastes, the flavour here is an estimate.

This recipe is Asser Christensen’s. We have written out the numbers and linked to the original.