SPACE.
V60.
James Hoffmann’s measured one-cup method: clean, bright, and built around small, deliberate pulse pours.
Water and pour amounts scale together. Timings are a starting point; adjust for your brewer's capacity and how the cup tastes.
Step 1 of 7 · Pour-over
Set up
Rinse the paper filter thoroughly, discard the rinse water, then add 15 g of medium-fine coffee and level the bed.
What you’ll need
V60 dripper and paper filter · Server or mug · Scale and timer · Gooseneck kettle · Burr grinder
This is James Hoffmann’s one-cup V60 technique. It keeps the 15 g / 250 g recipe precise without making the brew feel fussy: bloom, four equal pours, a final swirl, then let the coffee settle.
A few tips
- Use freshly boiled water for light roasts. For medium or dark roasts, lower the temperature to suit the coffee.
- Go as fine as you can without bitterness or astringency; taste matters more than hitting an exact drawdown time.
- This is a technique from James Hoffmann’s one-cup V60 guide. It is a great reference point, not a law.
See the full method +
1. Set up
Rinse the paper filter thoroughly, discard the rinse water, then add 15 g of medium-fine coffee and level the bed.
2. Bloom to 50 g
Start the timer and pour 50 g of water. Between 0:10 and 0:15, give the brewer a gentle swirl so every ground is wet. Let it bloom until 0:45.
3. Pour to 100 g
From 0:45 to 1:00, pour in a controlled spiral until the scale reads 100 g total. Pause for 10 seconds.
4. Pour to 150 g
From 1:10 to 1:20, pour another 50 g, reaching 150 g total. Pause again for 10 seconds.
5. Pour to 200 g
From 1:30 to 1:40, pour another 50 g, reaching 200 g total. Pause for 10 seconds.
6. Pour to 250 g
From 1:50 to 2:00, pour the final 50 g, reaching 250 g total.
7. Swirl and draw down
At 2:00, give the brewer one gentle swirl to settle the bed. Let it draw down; a finish around 3:00 is a useful reference, not a rule.