Onyx Coffee Lab V60

Onyx Coffee Lab's recommended starting point for the V60 size 2, using a six-pour structure to produce a single tasty cup.

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

20g

“we are going to be using 20 g of coffee ground to medium fine”

the creator said this · transcript, 0:44

Coffee

300g

“using [music] 300 g of water”

the creator said this · transcript, 1:09

Water

1:15

Ratio

96°C

water that is preheated to about 204°

we worked this out · 204°F converts to approximately 95.6°C, rounded to 96°C

Temperature (estimated)

—

Brew time

medium-fine

our recommended starting recipe for brewing on the Hario V60 size 2

we worked this out · recipe is designed for a conical paper dripper; the method transfers to any conical paper geometry

Grind (estimated)

Grind: medium fine, starting around 550 microns

Designed on: Hario V60 size 2
“our recommended starting recipe for brewing on the Hario V60 size 2”
the creator said this · transcript, 0:03
Works with: conical paper dripper
our recommended starting recipe for brewing on the Hario V60 size 2
we worked this out · recipe is designed for a conical paper dripper; the method transfers to any conical paper geometry

Brewing a different amount?

grams

Makes 300g

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

0:00

0:00pour to 40gBloom pour in a spiral motion, fully saturating the bedyou have 30s
0:30pour to 120gHeavy centre pour bringing cumulative total to 120 gyou have 20s
0:50pour to 180gSpiral pour from centre outward to edges, scale reads 180 gyou have 20s
1:10pour to 240gAnother spiral pour, scale reads 240 gyou have 20s
1:30pour to 300gFinal spiral pour to reach total of 300 g
↳drawdownLet drain; target around 2 minutes 30 seconds total drain time, ±20 seconds

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

Filter: paper
“we're going to place our filter inside it”
the creator said this · transcript, 0:21
Filter rinsed first: Yes
“I'm just going to rinse it with a bit of our brewing water”
the creator said this · transcript, 0:32
Dripper: ceramic
“white ceramic-looking V60 dripper visible on counter throughout”
seen in the video · frame at 0:31
Kettle: gooseneck
“matte-black gooseneck kettle used for all pours”
seen in the video · frame at 1:38
Target drawdown: 2:30
“aiming for a drain time of around 2 minutes and 30 seconds”
the creator said this · transcript, 2:46

Body: medium
five pours at 1:15 ratio with no agitation beyond the pour
we worked this out · moderate ratio and gentle multi-pour technique without swirl suggests a medium body
Strength: medium
we are going to be using 20 g of coffee ground to medium fine. We recommend starting around 550 microns.
we worked this out · 1:15 ratio is a standard strength, neither concentrated nor dilute
Style: clarity
This is a conicle brewer.
we worked this out · conical paper dripper with no agitation beyond pouring typically produces a clear, clean cup
Suits: light, medium roasts
this is going to yield you a really tasty single cup of coffee
we worked this out · 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 creator did not say how their coffee tastes, we have estimated it.

This recipe is Onyx Coffee Lab’s. We have written out the numbers and linked to where they published it.