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V60 Recipe (Advanced 4:6 Method)

Sweet and elegant. Enjoy a juicy brew that stimulates your salivary glands!
World Brewers Cup 2016

The story behind the best V60 recipe

Featuring Tetsu Kasuya’s winning coffee recipe in World Brewers Cup 2016 — one of the best V60 coffee recipes in the world! At a TDS aim of 1.30, this recipe highlights all the sweetness and fruitiness in the coffee beans to give you a clear, juicy cup. Take a sip and you’ll understand why this perfect brewing method has captured the hearts of coffee lovers around the world.

Brew your sweet V60 coffee

Ingredients

V60 recipe tips

  • Adjust serving as desired, at coffee to water ratio of 1:15.
  • Use coarse grind size. We recommend the following grind sizes:
      • 6.5 to 7 notches for Hario Skerton +
      • 19 to 21 for Baratza Encore 
  • For filter roast, brew with hot water just off the boil (94°C and above). On the other hand, for espresso roast, allow hot water to cool for 3 to 5 mins (88°C – 92°C) before brewing.
  • Observe your coffee bed at the end of the brew. A flat coffee bed suggests an even extraction.
  • In this V60 recipe, we have adapted Tetsu Kasuya’s 4:6 method to yield 3-4 cups of sweet coffee, as we feel it is more optimal with a size 02 brewer.

  • To yield 1-2 cups, divide the ingredients by 2. Brewing and pouring time remains the same. You can also refer to our V60 4:6 method recipe video for 1-2 cups.

4:6 Method: Adjusting sweetness, acidity and strength

4:6 method for 3-4 cups
40g coffee dose: amount of water for each pour

In this step by step guide, we will be using the World Brewers Cup 2016 winning recipe that highlights more sweetness in your coffee.

 

However, you can adjust the sweetness, acidity and strength to your liking by referencing the above table.

How to play

Step 1

Bring water to boil using the Drip Kettle or boil enough water to fill the Drip Kettle. While the water is heating, insert paper filter into V60. Then, grind 40g of coffee.

v60 recipe world brewers cup 2016 step 1

Step 2

Set V60 on top of the Range Server. Rinse paper filter adequately with hot water. After that, empty the Range Server.

v60 recipe world brewers cup 2016 step 2

Step 3

Add 40g of coffee grounds into V60. Wiggle to level the coffee grounds. Then, tare the scale.

best v60 coffee recipe step 3

Step 4

Start timer. Pour 100g of hot water in a continuous circular motion, moving from the centre point into a wider circle and then back to the centre point. Complete this pour in 10 seconds, then pause.

best v60 coffee recipe step 4

Step 5

Pour another 4 times at intervals of 45 seconds. To highlight the sweetness of your coffee, refer to the following brewing phases for the amount of each pour:

Brewing Phases (Advanced 4:6 Method – Sweet)
Time Coffee Scale Reading Water Amount to Add
00:00 0g 100g
00:45 100g 140g
01:30 240g 120g
02:15 360g 120g
03:00 480g 120g
03:30 600g Remove V60 Dripper

*Note: We recommend completing each pour in 10 seconds.

Step 6

At 3:30, remove V60 from Range Server. Serve and enjoy!

best v60 coffee recipe step 6

Smell, slurp, enjoy!

enjoy sweet coffee

Troubleshooting your V60 4:6 method recipe

V60 brewing issues you may encounter

Sometimes, things just don’t happen the way we want it to. This is true for coffee brewing too!

 

From our experience, some frustrating issues brewing with V60 4:6 method includes:

 

  1. Slow drawdown
  2. Water clogging towards the end
  3. Papery taste
  4. Coffee tastes too intense or too acidic

Fortunately, all these issues are interconnected and can be resolved by slightly adjusting your brewing technique, or changing to a suitable brewing gear — affordably.

 

In this article, we’ll show you how to easily troubleshoot your brewing recipe, to make the best V60 coffee.

5 tips to troubleshoot your V60 coffee recipe

Table of Contents
    Add a header to begin generating the table of contents

    1. Check the paper filter you are using

    Different brands of paper filter may be made up of different material and pore size, and thus affects the rate of drawdown and taste.

     

    Similarly, even paper filters from the same brand but different model can give varying results.

     

    (a) Packaging and Model: Box vs Plastic Pouch
    Hario paper filter in box bleached
    Hario paper filter (box)
    VCF-02-100MK

    For example, if you are using Hario paper filter for V60, then you might notice that different Hario packaging and model gives you different drawdown time.

     

    (b) Processing: Unbleached vs Bleached
    Hario paper filter in plastic pouch bleached
    Hario paper filter (bleached)
    VCF-02-100W

    An unbleached paper filter may give you papery notes if not rinsed well, whereas a bleached paper filter, albeit safe to use and gives a shorter drawdown time, may not be so good for our environment.

     

    Because changing your paper filter could drastically affect the whole brewing experience and coffee taste, we recommend that you stick to one brand and one model that you prefer, so that it is easier to adjust other variables.

     

    In our case, we are using the Hario unbleached paper filter, model VCF-02-100M. And we only rinse it once as we preheat our brewing apparatus.

     

    So far, we are happy with it — no papery notes in our coffee, decent drawdown time without clogging issue. Plus, it’s eco-friendly too!

     

    Nevertheless, if you will like to understand a little more about the drawdown time for Hario brand paper filters, we think it will be very useful (also entertaining) to look at the experiment that James Hoffman have done in his video “The Truth About V60 Filter Papers” .

     

    In addition, if you will like to look at the scientific analysis for various brands and types of coffee filters, head over to the article “An In-Depth Analysis of Coffee Filters” as you sip your coffee.

    2. Check the grinder and grind size

    Do you find your V60 still clogging at the 4-minute mark?

     

    If this is the case, there are a few reasons for the clogging (assuming you are using the Hario paper filter model VCF-02-100M):

     

    (a) Grind size is too fine for your V60 recipe

    Every grinder, even from the same manufacturer and model, can produce slightly different grind size at the same grind setting.

     

    For instance, our recommended grind size 21 on our Baratza Encore could be a 22 to 24 grind size on yours, depending on the alignment as well as wear and tear conditions of the burrs.

     

    Therefore, feel free to explore your grind setting and try a few rounds of brew to dial in.

     

    Based on our experience with our Baratza Encore, a grind size of 19 to 21 usually works well. And following are our brewing observations:

     

    • 20g dose > No water above coffee grounds at 3 min 20s
    • 40g dose > No water above coffee grounds at 3 min 30s
    • At 3 min 30s, we remove the V60 dripper to sit on another mug for it to continue dripping. At this time, it is common that coffee is still dripping into the mug at this time. And if you would like, have a taste of the remaining drips in this mug, it should taste weak and bitter 🙂
    (b) Grinder produces more fines than expected

    Sometimes, fines from the previous finer setting are the ones that block the pores of paper filter.

     

    Therefore, if you have changed the grind settings previously, you can try purging with a few grams of coffee (4g to 5g for Baratza Encore).

     

    However, if purging does not work, then it be could be due to alignment or wear and tear condition of the burrs. In this case, you may want to clean your grinder and try brewing again.

     

    In the case of Baratza Encore, you can consider trying the following:

     

    • Firstly, follow the Baratza grinder cleaning instructions to give your grinder a good brush
    • After cleaning, test at grind size 22 again to see if there is any improvement in the clogging. How does the coffee taste?
    • If it is still clogging, go coarser (e.g., 24) to observe the drawdown and taste.
    • How about going finer (e.g., 20) to compare the drawdown and taste?
    • Lastly, go back to 22, adjust your pouring to a faster flowrate (i.e., more aggressive pouring). Observe the drawdown to see if is faster. And taste.

    Usually for every grind change, we will purge with about 4-5g of coffee beans.

     

    Most importantly, remember to empty the ground container before grinding for your next brew. This helps to clear the grinder from the grounds in the previous grind.

    3. Check coffee dosage and brewing ratio

    Comparing 20g vs 40g dose, the 40g dose generally feels a little slower in the drawdown as there are more coffee grounds to work with.

     

    In addition, brewing ratio is the fundamental determinant of the overall taste of your coffee. In the case of V60 4:6 method, we always keep the brew ratio constant at 1:15.

     

    With that, we only adjust sweetness, acidity and strength by the volume for each pour, as well as our pouring style, i.e. hold the kettle lower or higher, control the water flow speed, more aggressive pouring etc.

     

    Of course, if you feel adventurous or just want to try the impact of adjusting brewing ratio, you can increase the brewing ratio, e.g., from 1:15 to 1:16 for a less intense brew, or decrease the brewing ratio e.g., from 1:15 to 1:14 for a stronger brew.

     

    However, just a note to change one variable at a time, to prevent confusing yourself in the process.

    4. Check your brewing temperature

    If you are using filter roast or light-roasted coffee beans, and you are not using a temperature adjustable electric kettle, make sure that you brew with water just off the boil, so that you know you are brewing with water at 94°C and above.

     

    That is because water loses heat really quickly — in a matter of seconds, especially if you in are in an air-conditioned room or brewing under cold weather.

     

    On the other hand, for espresso roast, you can allow hot water to cool for 3 to 5 mins (88°C-92°C) before brewing, depending on the temperature of your surroundings.

     

    So, if you are in an air-conditioned room or brewing under cold weather, you probably only have to wait a minute or don’t even have to wait.

     

    Of course, there is no harm if you want to try brewing your espresso roast with water straight off the boil; your coffee is just going to taste more intense, and you might like it after all!

     

    In short, to get the best V60 recipe, you’ll need HOT enough water. If the water is not hot enough, you might get an under-extracted brew, which can be too acidic.

    5. Change your brewing kettle

    The Chinese have a saying: “工欲善其事,必先利其器。” It means “To do a good job, one must have an effective tool.”

    short spout kettle
    Short spout kettle
    gooseneck jug
    Gooseneck jug

    In this case, our daily short spout electric kettle is really not suitable for brewing with 4:6 method, because there’s just no way for us to control the water flow no matter how hard we try.

     

    Likewise for the pour over gooseneck jug, we feel it is probably suitable only for brewing drip-bag coffee, because either the size of the spout is not wide enough or the tip is made at a weird angle.

     

    As such, the water flow rate from the gooseneck jug is slow and limited, thus difficult for us to do a more aggressive pouring.

     

    So, we will like to propose that if you really want to make the best V60 coffee, not just for 4:6 method recipe but all other coffee recipes, consider getting a suitable gooseneck kettle.

     

    Not any gooseneck kettle, but a proper one that is designed specifically for pouring versatility and control.

     

    And we’re not going to lie — a good electric gooseneck kettle with temperature adjustment is expensive. But it is a good investment if you are going to use it every day.

     

    If not, the Hario V60 Drip Kettle “Buono” 120 is good enough!

    Trial and error with V60 coffee recipe

    Lastly, there is no hard and fast rule to brewing the best V60 coffee.

     

    In other words, trial and error is the only way to find the perfect V60 coffee that suits you.

     

    Enjoy and have fun!

    Brew better with fresh coffee.

    Zen

    Roast: Espresso Roast
    Region: Guatemala & Colombia
    Processing: Washed
    Varietal: Castillo, Caturra, Catuai, Bourbon, Typica
    Elevation: 1400 – 2100 MASL

     

    About This Coffee

    Farmers of the Guatemala coffee were a group of vegetables growers, planting garlic, onion, potatoes and tomatoes, before they started growing coffee. On the other hand, farmers of the Colombia coffee reside in a region with a turbulent history of political instability. No matter the circumstances, life goes on, with coffee. Just like the name of this coffee blend – Zen.

     

    Versatile for anything espresso-based, Zen coffee blend is curated with balanced acidity and body in mind, to give a harmonious cup. Nothing fanciful, nothing superfluous. In other words, it’s a classic and modest coffee that helps you keep calm, and carry on.

    Power

    Roast: Espresso Roast
    Region: Brazil, Micro Region of Poços de Caldas, Minas Gerais
    Processing: Natural
    Varietal: Mix
    Elevation: 1000 – 1200 MASL

     

    About This Coffee

    The Caldas Royale regional profile is developed by 3Brothers Coffee. Farms in this authentic Brazilian coffee terroir are scattered along slopes that are geologically rich in volcanic minerals. The combination of volcanic minerals and rainforest, as well as rare climate conditions made it a unique spot. In other words, it is an ideal land for growing excellent coffee –  specialty coffee bursting with flavours!

    Joy

    Roast: Espresso Roast
    Region: Guatemala, San Marcos Huista, Jacaltenango, Heuhuetenango
    Processing: Washed
    Varietal: Catuai, Caturra, Bourbon, Typica
    Elevation: 1400 – 1700 MASL

     

    About This Coffee

    The farmers of this SHB (strictly hard bean) coffee used to grow vegetables, plant garlic, onion, potatoes and tomatoes for a living. However, under the leadership of Mr. Marcos Mateo Perez and help from the El Porvenir cooperative, they began with the cultivation of coffee and honey, with coffee now being their first source of income.

    Refresh

    Roast: Filter Roast
    Region: Ethiopia & Brazil
    Processing: Fully Washed / Natural
    Varietal: Heirloom. Mix
    Elevation: 1000 – 1900 MASL

     

    About This Coffee

    Fancy some fruity and cacao coffee? But also want a coffee with heavier body? Then the combination of complex Ethiopia and rich Brazil makes a perfect cup for you! This refreshing blend is specially curated to give the light-body Ethiopia a creamier and rounder body. We think this balance cup is perfect for an immersion or filter brew, and some tropical music!

    Luxury

    Roast: Filter Roast
    Region: Tablón de Gómez
    Processing: Washed
    Varietal: Castillo, Caturra
    Elevation: 1800 – 2100 MASL

     

    About This Coffee

    This coffee is produced by 20 smallholders from Tablón de Gómez, Nariño. Located on the border with Ecuador, Nariño has a history of FARC activity which has caused instability. However, it is in this region that some of the most exceptional coffees in Colombia are grown. Only lots scoring 85+ compose this coffee.

    Nostalgia

    Roast: Espresso Roast
    Region: Brazil & Colombia
    Processing: Natural/ Washed
    Varietal: Castillo, Caturra, Mix
    Elevation: 1000 – 2100 MASL

     

    About This Coffee

    This coffee is a blend from the volcanic terroir of Brazil and the treacherous region of Colombia. It is specially curated to highlight the chocolatey, sweet and creamy flavours, which give you a pleasant and smooth mouthfeel. Above all, the taste is so comforting and luxurious that you’ll just want to lie on the couch, do nothing else but reminisce with a marathon of movies.

     

    We think this coffee is best for espresso, milk-based coffee, and a lazy Netflix weekend!

    Romance

    Roast: Filter Roast
    Region: Ethiopia, Sidama Mamo Kacha
    Processing: Fully Washed
    Varietal: Heirloom
    Elevation: 1600 – 1900 MASL

     

    About This Coffee

    Located in the south of Ethiopia, Sidama is a region well-known for its ideal climate conditions to grow coffee. High altitude, ample rainfall, optimal temperature and rich soil contributed to the complex flavours found in this coffee. The ideal balance between acidity and body made this a famous and highly sought-after coffee by coffee connoisseurs.

    Filter roast

    Light and flavourful. For the connoisseur of sweet hand brew.

    Espresso roast

    Chocolatey and roasty. Perfect for espresso, long black and coffee with milk!