Brew guide · Pour-over
V60 pour-over
James Hoffmann’s measured one-cup method: clean, bright, and built around small, deliberate pulse pours.
Watch the process
Step 01 / 07
Set up
Rinse the paper filter thoroughly, discard the rinse water, then add 15 g of medium-fine coffee and level the bed.
Plays once · tap a step to inspect it
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.
Starting point
15g
coffee
250g
water
100°C
water temperature
3:00
total time
Medium-fine
grind
On the counter: V60 dripper and paper filter · Server or mug · Scale and timer · Gooseneck kettle · Burr grinder
Brew log
The method
- 01
Set up
Rinse the paper filter thoroughly, discard the rinse water, then add 15 g of medium-fine coffee and level the bed.
- 02
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.
- 03
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.
- 04
Pour to 150 g
From 1:10 to 1:20, pour another 50 g, reaching 150 g total. Pause again for 10 seconds.
- 05
Pour to 200 g
From 1:30 to 1:40, pour another 50 g, reaching 200 g total. Pause for 10 seconds.
- 06
Pour to 250 g
From 1:50 to 2:00, pour the final 50 g, reaching 250 g total.
- 07
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.
Good to know
make it your own- 01Use freshly boiled water for light roasts. For medium or dark roasts, lower the temperature to suit the coffee.
- 02Go as fine as you can without bitterness or astringency; taste matters more than hitting an exact drawdown time.
- 03This is a technique from James Hoffmann’s one-cup V60 guide. It is a great reference point, not a law.