Veneziano Coffee Roasters V60
A straightforward three-pour V60 method from a roaster, aimed at home brewers wanting a simple, repeatable process with a 3–3:30 minute target.(estimated)
- Coffee
18g, said in the original. Show the evidence.
“V60-02 18g coffee: 300g water”
said in the original · Recipe section, V60-02 entry
- Water
300g, said in the original. Show the evidence.
“V60-02 18g coffee: 300g water”
said in the original · Recipe section, V60-02 entry
- Ratio
- 1:16.7
- Temperature (estimated)
100°C, worked out from the recipe. Show the evidence.
Bring your kettle to the boil
worked out from the recipe · water is boiled and decanted into a preheated gooseneck kettle with no cooling step, so brew temperature is 100°C
- Brew time
3:15, said in the original. Show the evidence.
“a total brew time of 3-3.30 minutes by the time all the water has passed through”
said in the original · Method step 10; range of 180–210 s, midpoint 195 s taken
- Grind (estimated)
medium-fine, worked out from the recipe. Show the evidence.
V60-02 18g coffee: 300g water
worked out from the recipe · a 1:16.6 ratio V60 recipe with a 3–3:30 min target brew time implies a medium-fine grind by standard brewing practice
Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.
Equipment
- Hario V60-02
- gooseneck
- Scales
- Designed on
Hario V60-02, said in the original. Show the evidence.
“V60-02 18g coffee: 300g water”
said in the original · Recipe section, V60-02 entry
- Works with
conical paper dripper, worked out from the recipe. Show the evidence.
Hario V60-02
worked out from the recipe · conical-paper method transfers to any conical paper dripper of the same geometry
Uses 300g of water
Step by step
- 0:00Pour to 45gbloom pour — 2.5× dose, aiming to saturate all grounds at once
- 0:00Waitbloom rest for 30 secondsyou have 30s
- 0:30Pour to 300gadd 255gslow circular pour from centre to edges, finishing just after 2 minutes
- 3:15Done
Weights are cumulative: what the scale reads when that pour finishes.
How Veneziano Coffee Roasters brews it
- Filter rinsed first
Yes, said in the original. Show the evidence.
“Pour boiling water over filter paper to create a seal and warm the cone.”
said in the original · Method step 3
- Kettle
gooseneck, preheated, said in the original. Show the evidence.
“Decant boiling water into preheated gooseneck kettle.”
said in the original · Method step 7
What it makes
- Style
clarity, worked out from the recipe. Show the evidence.
slowly pour in a circular motion, starting in the middle and working your way out to the edges
worked out from the recipe · a single controlled circular pour through a paper filter produces a clean, clear cup
- Suits
light, medium, dark roasts, worked out from the recipe. Show the evidence.
Ratio of 1:16.6
worked out from the recipe · no roast restriction stated; a moderate ratio and boiling water can serve light through dark roasts without ruling any out
Where the original recipe does not say how the coffee tastes, the flavour here is an estimate.
More recipes
- 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 · 2:45
- 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 · 3:30
- Five-Pour MethodBy Matt 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 · 3:30
Credit and corrections
This recipe is Veneziano Coffee Roasters’s. We have written out the numbers and linked to the original.