Padre Coffee V60

A straightforward home V60 guide aimed at beginners, built to produce a light, clear cup that lets the coffee's origin flavours show.

Coffee: 30g, said in the original. Show the evidence.
“for a 2-cup V60, start with 30-35g of coffee to 500-600g water”
said in the original · step 2; lower end of range taken as the starting point the guide recommends
Water: 500g, said in the original. Show the evidence.
“for a 2-cup V60, start with 30-35g of coffee to 500-600g water”
said in the original · step 2; lower end of range taken to match the 30g dose
Ratio: 1:16.7
Temperature: 96°C, said in the original. Show the evidence.
“We recommend using water between 94-98°C”
said in the original · FAQ section; midpoint of range 94–98 is 96
Brew time: 2:45, said in the original. Show the evidence.
“The total brew time should be around 2.5-3 minutes”
said in the original · step 5; midpoint of 2.5–3 minutes is 2 min 45 s = 165 s
Grind (estimated): medium, worked out from the recipe. Show the evidence.
grind to a medium grind size
worked out from the recipe · creator's own term maps directly to medium 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 2-cup, said in the original. Show the evidence.
“What You'll Need : Hario V60 2-cup, Hario V60 2-cup filter paper”
said in the original · equipment list
Works with: conical paper dripper, worked out from the recipe. Show the evidence.
Pourover cones can be made of ceramic, glass, plastic and even metal
worked out from the recipe · method is defined by conical paper geometry; any conical paper dripper would work

Brewing a different amount?

grams

Uses 500g of water

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

0:00

↳Pour to 60gBloom pour, roughly double the coffee weight in water
0:30Pour to 500gadd 440gContinue pouring remaining water in a slow, controlled circular motion, in 2–3 stages or as a steady stream, finishing well before the target brew time
2:45Done

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

Filter: Hario V60 paper, said in the original. Show the evidence.
“Hario V60 2-cup filter paper”
said in the original · equipment list
Filter rinsed first: Yes, said in the original. Show the evidence.
“rinse the filter with a considerable amount of water”
said in the original · step 1
Dripper: ceramic or plastic, said in the original. Show the evidence.
“Pourover cones can be made of ceramic, glass, plastic and even metal”
said in the original · introductory section
Kettle: gooseneck recommended, said in the original. Show the evidence.
“You'll get best results with a goose-neck kettle for the ultimate controlled pour”
said in the original · introductory section

grind finer if: total brew time is under 2.5 minutes (under-extracted, bland, thin, acidic)
grind coarser if: total brew time exceeds 3 minutes (over-extracted, bitter, dry, astringent)
increase dose if: stronger brew desired

Body: light, said in the original. Show the evidence.
“Pourover is an extremely delicate way of brewing coffee and results in a light-bodied, complex cup with a lot of clarity”
said in the original · introductory section
Style: clarity, said in the original. Show the evidence.
“results in a light-bodied, complex cup with a lot of clarity”
said in the original · introductory section
Suits: light, medium roasts, said in the original. Show the evidence.
“You'll get best results on pourover with filter roasted coffee, which is suited to its delicate and gentle extraction”
said in the original · introductory section; filter roast typically covers light to medium

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