Onyx Coffee Lab V60
By Onyx Coffee Lab, 2026
Onyx Coffee Lab's recommended starting point for the V60 size 2, using a six-pour structure to produce a single tasty cup.
- Coffee
20g, said in the original. Show the evidence.
“we are going to be using 20 g of coffee ground to medium fine”
said in the original · transcript, 0:44
- Water
300g, said in the original. Show the evidence.
“using [music] 300 g of water”
said in the original · transcript, 1:09
- Ratio
- 1:15
- Temperature (estimated)
96°C, worked out from the recipe. Show the evidence.
water that is preheated to about 204°
worked out from the recipe · 204°F converts to approximately 95.6°C, rounded to 96°C
- Brew time
- —
- Grind (estimated)
medium-fine, worked out from the recipe. Show the evidence.
coffee ground to medium fine. We recommend starting around 550 microns.
worked out from the recipe · creator's own description 'medium fine' maps directly to the medium-fine band
Grind: medium fine, starting around 550 microns
Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.
Equipment
- Hario V60 size 2
- paper
- Scales
- Designed on
Hario V60 size 2, said in the original. Show the evidence.
“our recommended starting recipe for brewing on the Hario V60 size 2”
said in the original · transcript, 0:03
- Works with
conical paper dripper, worked out from the recipe. Show the evidence.
our recommended starting recipe for brewing on the Hario V60 size 2
worked out from the recipe · recipe is designed for a conical paper dripper; the method transfers to any conical paper geometry
Uses 300g of water
Step by step
- 0:00Pour to 40gBloom pour in a spiral motion, fully saturating the bedyou have 30s
- 0:30Pour to 120gadd 80gHeavy centre pour bringing cumulative total to 120 gyou have 20s
- 0:50Pour to 180gadd 60gSpiral pour from centre outward to edges, scale reads 180 gyou have 20s
- 1:10Pour to 240gadd 60gAnother spiral pour, scale reads 240 gyou have 20s
- 1:30Pour to 300gadd 60gFinal spiral pour to reach total of 300 g
- ↳Let it drainLet drain; target around 2 minutes 30 seconds total drain time, ±20 seconds
Weights are cumulative: what the scale reads when that pour finishes.
How Onyx Coffee Lab brews it
- Filter
paper, said in the original. Show the evidence.
“we're going to place our filter inside it”
said in the original · transcript, 0:21
- Filter rinsed first
Yes, said in the original. Show the evidence.
“I'm just going to rinse it with a bit of our brewing water”
said in the original · transcript, 0:32
- Dripper
ceramic, seen in the video. Show the evidence.
“white ceramic-looking V60 dripper visible on counter throughout”
seen in the video · frame at 0:31
- Kettle
gooseneck, seen in the video. Show the evidence.
“matte-black gooseneck kettle used for all pours”
seen in the video · frame at 1:38
- Drains in
2:30, said in the original. Show the evidence.
“aiming for a drain time of around 2 minutes and 30 seconds”
said in the original · transcript, 2:46
What it makes
- Body
medium, worked out from the recipe. Show the evidence.
five pours at 1:15 ratio with no agitation beyond the pour
worked out from the recipe · moderate ratio and gentle multi-pour technique without swirl suggests a medium body
- Strength
medium, worked out from the recipe. Show the evidence.
we are going to be using 20 g of coffee ground to medium fine. We recommend starting around 550 microns.
worked out from the recipe · 1:15 ratio is a standard strength, neither concentrated nor dilute
- Style
clarity, worked out from the recipe. Show the evidence.
This is a conicle brewer.
worked out from the recipe · conical paper dripper with no agitation beyond pouring typically produces a clear, clean cup
- Suits
light, medium roasts, worked out from the recipe. Show the evidence.
this is going to yield you a really tasty single cup of coffee
worked out from the recipe · 204°F water and medium-fine grind suit light to medium roasts; no roast guidance is given so dark is not excluded but the parameters lean lighter
Where the original recipe does not say how the coffee tastes, the flavour here is an estimate.
More recipes
- 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 · 3:00
- 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 · 3:00
- 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
Credit and corrections
This recipe is Onyx Coffee Lab’s. We have written out the numbers and linked to the original.