Kinto recipes
The Kinto is a conical paper dripper with the V60's shape, so cone recipes brew on it.
Designed on the Kinto1
Works on the Kinto too29
The creators designed these on other brewers. That each method carries across to a conical paper dripper is an estimate, not the creator's claim.
- Asser Christensen V60Coffee ChroniclerA five-pour V60 recipe using a declining agitation profile, aimed at flavour clarity and a clean, long aftertaste across most roast types.1:15.9 · 17g / 270g · 92°C · 3:15
- Axil Coffee Roasters V60A beginner-friendly four-pour V60 guide aimed at home brewers making their first attempt at filter coffee.1:15.2 · 15.5g / 235g · 93°C
- Blue Bottle Coffee ChemexA multi-pour Chemex guide aimed at batch brewing a clean, bright cup to share with others.1:14.6 · 41g / 600g · 99°C · 5:30
- Counter Culture Coffee V60A straightforward multi-pour V60 recipe from Counter Culture Coffee, aimed at home brewers wanting a reliable single-cup method.1:16.7 · 30g / 500g · 93°C · 3:30
- Equator Coffees OrigamiA three-pour Origami dripper recipe for one 10 oz cup, aimed at a clean, balanced cup that highlights sweetness in single-origin coffees or blends.1:16.4 · 22g / 360g · 96°C · 3:00
- Origami Dripper Air S with FuglenFuglen Coffee RoastersA four-pour home recipe from Fuglen's head barista, designed to brew fruity Kenyan beans as either a hot or iced coffee.1:16.7 · 15g / 250g · 92°C · 2:30
- Industry Beans V60A straightforward V60 method aimed at drawing out clean, sweet, and juicy qualities from the coffee, suited to home brewers starting out.1:16.7 · 15g / 250g · 94°C · 3:00
- A Better 1 Cup V60 TechniqueJames HoffmannA five-pour pulse method for a single 250 g cup, designed to be easy to repeat and forgiving across different kettles and grinders.1:16.7 · 15g / 250g · 100°C · 3:00
- The Ultimate V60 TechniqueJames HoffmannA simple, repeatable V60 method designed to work equally well at home or in a cafe, with any kettle.1:16.7 · 30g / 500g · 100°C
- Origami with KOPIKALYAN Vol.3Kopi KalyanA six-pour ORIGAMI dripper recipe from a Tokyo roaster, designed to bring out the flavours of Indonesian light-to-medium roast beans at home.1:16.7 · 18g / 300g · 92°C
- Iced Pour-OverKurasu KyotoA three-pour iced pour-over method for light roast, brewing hot directly onto ice for a quick chilled cup at home.1:9.4 · 16g / 150g · 91°C · 2:10
- Kurasu Coffee Basic RecipeKurasu KyotoA four-pour light-roast recipe using a conical dripper, designed for clarity and consistency at home, with deliberate agitation to balance acidity and sweetness.1:14.3 · 14g / 200g · 91°C · 2:30
- Origami 2020Kurasu KyotoA three-pour Origami dripper recipe from Kurasu's cafe, designed to draw out sweetness, with the dripper removed early before full drawdown.1:16.7 · 15g / 250g · 93°C
- Origami 2024Kurasu KyotoA fast, fine-grind single-cup ORIGAMI method using low water temperature and early dripper removal to produce a clean, sweet, and mild cup.1:18 · 15g / 270g · 89°C
- Origami Dripper Iced CoffeeKurasu KyotoA three-pour iced pour-over for the Origami dripper, using either a cone or wave filter depending on roast, brewed hot over ice for a quick chilled cup.1:10.8 · 13g / 140g · 91°C · 1:45
- Kurasu Kyoto V60A base all-rounder recipe from Kurasu's Kyoto café, aimed at producing a clean cup for home brewers.1:16.7 · 12g / 200g · 94°C · 2:00
- Osmotic Flow V60Lance HedrickA low-agitation, centre-pour V60 method borrowed from Japanese osmotic flow technique, aimed at a more stratified, vivid cup with less bitterness.1:14 · 20g / 280g · 82°C
- Ultimate Pourover RecipeLance HedrickA two-pour catch-all pour-over method built around a coarse grind and adaptive drawdown agitation, designed to work across roast levels and grinder qualities.1:17 · 15g / 255g · 93°C
- Market Lane Coffee V60A straightforward home pour-over method from Market Lane Coffee, aimed at making one or two clean, light-bodied cups with accessible equipment.1:16.7 · 30g / 500g · 100°C · 3:00
- Five-Pour MethodMatt WintonThe championship V60 recipe Matt Winton used to win the 2021 World Brewers Cup, aiming for clarity of flavour through five equal, aggressive pours.1:15 · 20g / 300g · 93°C · 3:30
- Nicole Battefeld-Montgomery V60A structured five-pour method refined through national Brewers Cup competition, aimed at clean, balanced cups that hold up across different origins and roast styles.1:15 · 20g / 300g · 93°C · 3:20
- Onyx Coffee Lab V60Onyx Coffee Lab's recommended starting point for the V60 size 2, using a six-pour structure to produce a single tasty cup.1:15 · 20g / 300g · 96°C
- Padre Coffee V60A straightforward home V60 guide aimed at beginners, built to produce a light, clear cup that lets the coffee's origin flavours show.1:16.7 · 30g / 500g · 96°C · 2:45
- Patrik Rolf V60AprilA six-pour V60 recipe brewed frequently at a specialty roastery, developed while preparing for the World Brewers Championship.1:15 · 20g / 300g · 92°C · 3:25
- Stumptown Coffee Roasters V60A slow, controlled pour method for those who want hands-on extraction and a nuanced, clean cup from a single mug.1:17.1 · 21g / 360g · 96°C · 3:00
- 4:6 MethodTetsu Kasuya · PhilocoffeaA structured five-pour method designed so anyone can control sweetness, acidity, and strength by adjusting pour sizes rather than relying on technique.1:15 · 20g / 300g · 93°C · 3:30
- THE COFFEESHOP OrigamiA six-pour recipe from a Tokyo specialty roaster, designed to brew light-to-medium roast beans at home with clarity and fruit-forward flavour.1:16.7 · 18g / 300g · 92°C · 2:30
- Tim Wendelboe V60A straightforward home pourover guide aimed at beginners who want a clean, balanced cup without bitterness.1:15.4 · 32.5g / 500g
- Veneziano Coffee Roasters V60A straightforward three-pour V60 method from a roaster, aimed at home brewers wanting a simple, repeatable process with a 3–3:30 minute target.1:16.7 · 18g / 300g · 100°C · 3:15