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.

Tap any underlined number to read where it came from. Numbers marked estimated are ones the creator never gave, so we worked them out.

What you’ll need

Hario V60
Cafec Abaca or Cafec T90
gooseneck, raised about an inch from the cone for second pour, moved closer to brew bed with each subsequent pour
Scales

17g

“Dose: 17 g coffee / 270 g water (1:16 ratio)”

the creator said this · ultra short version summary

Coffee

270g

“Dose: 17 g coffee / 270 g water (1:16 ratio)”

the creator said this · ultra short version summary

Water

1:15.9

Ratio

92°C

“Water Temperature : 91-93°C”

the creator said this · step-by-step process section; midpoint of stated range taken

Temperature

3:15

“Total brew time: 3:00-3:15 minutes”

the creator said this · ultra short version summary; midpoint of 3:00–3:15 taken as 195 s

Brew time

medium-fine

My Personal "standard" V60 Recipe

we worked this out · recipe is written for a conical paper dripper and transfers to any brewer of that class

Grind (estimated)

Grind: medium-fine

Designed on: Hario V60
“My Personal "standard" V60 Recipe”
the creator said this · page heading for the recipe section
Works with: conical paper dripper
My Personal "standard" V60 Recipe
we worked this out · recipe is written for a conical paper dripper and transfers to any brewer of that class

Brewing a different amount?

grams

Makes 270g

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 135gcircular pour with kettle raised about an inch from the cone; finish by 1:15you have 45s
1:30pour to 200ggentle pour once water has mostly drained; finish between 1:45–2:00you have 30s
2:00pour to 270gget close to the coffee bed; finish between 2:30–2:45

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

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

Body: medium
This method ensures a consistent cup with a long and clean aftertaste.
we worked this out · declining agitation with gentle later pours and emphasis on clarity suggests medium body rather than full
Style: clarity
“a declining agitation profile works best for maximizing flavor clarity”
the creator said this · agitation section
Suits: light, medium, dark roasts
“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.”
the creator said this · personal recipe introduction; all roast levels included, with adjustment notes for light and dark

Where the creator did not say how their coffee tastes, we have estimated it.

This recipe is Asser Christensen’s. We have written out the numbers and linked to where they published it.