A Better 1 Cup V60 Technique

Published 2022-11-22
The technique is written out below, let me know how you get on with it!
The original V60 Technique Video: https://www.youtube.com/watch?v=AI4yn...
Plastic 1 Cup V60*: geni.us/1cupv60
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The Best Electric Gooseneck Kettle: https://youtu.be/Pbel051H7-s

The 1 Cup V60 Method
15g ground coffee
250g soft, filtered water, freshly boiled (for lighter roasts)
Grind: medium-fine

0m00s: Pour 50g of water to bloom
0m10s - 0m15s: Gently Swirl
0m00s - 0m45s: Bloom
0m45s - 1m00s: Pour up to 100g total (40% total weight)
1m00s - 1m10s: Pause
1m10s - 1m20s: Pour up to 150g total (60% total weight)
1m20s - 1m30s: Pause
1m30s - 1m40s: Pour up to 200g total (80% total weight)
1m40s - 1m50s: Pause
1m50s - 2m00s: Pour up to 250g total (100% total weight)
2m00s - 2m05s: Gently swirl
Drawdown should finish around 3:00, but expect some variance here. Taste is the most important thing!

(Apologies for the strange time formatting in the recipe, if I don't do it this way YT will create weird chapters in the video)

0:00 Intro
0:43 The Technique Walkthrough
5:34 The Technique Explanation


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All Comments (21)
  • @jameshoffmann
    A few quick bits: Firstly - it appears I've ended up in a similar place to Matt Winton's Five Pour Technique. I was aware of Matt's work, but hadn't watched this video recently, and I think we've just worked our way to similar techniques independently. Shout out to Matt for getting there first!
    Secondly - excuse the error at 10:13 where I say "Don't be afraid of going a bit coarse" when I meant "finer. Apologies!
    Third - regarding preheating with the hot water tap: There's clearly a lot of variation out there on this front, and I could well have made a mistake here. It might be better to use a kettle. I'd recommend transferring the V60 to the sink before adding the water, to slow its exit from the cone, which helps do more heating up with less water.
  • 1 Cup V60 Technique
    15g Ground Coffee, 250g Water

    Try to use best possible quality of water
    Try to use water as hot as possible after boiling
    Use swirling motion, aim for 5g/sec Pour rate
    Try to keep spout close to surface

    1. Preheat and Rinse (Plastic) Brewer and Filter with Hot tap water (Hot to Touch)
    2. Dig a mound in the middle of the Ground Coffee
    3. Zero/Reset Scale with Brewer and Ground Coffee
    4. Boil Water

    0:00 : Approx. ~50g Bloom Pour
    0:10 - 0:15 : Gentle Swirl
    0:00 - 0:45 : Bloom
    0:45 - 1:00 : Pour to ~100g Total
    1:00 - 1:10 : Pause
    1:10 - 1:20 : Pour to ~150g Total
    1:20 - 1:30 : Pause
    1:30 - 1:40 : Pour to ~200g Total
    1:40 - 1:50 : Pause
    1:50 - 2:00 : Pour to ~250g Total
    2:00 : Gentle Swirl, Wait for drawdown to Complete

    Total Brew Time: Approx. ~3:00, YMMV; Adjust Grind if necessary for Taste/Time
    Too Fast/Acidic = Finer
    Too Slow/Bitter = Coarser
  • I work as a barista for over a year in one spot in Poland. When I came here the technique for V60 250ml was quite absurd and the "one pour" technique was quite fussy, especialy when the place got busy. I changed and notched standard my technique to be the same exact as the one shown in the movie. It never came through my mind that this could be something worth noting, so I am deeply surprised and glad that my experimential brew method actually came out to be a technique presented by James Hoffmann himself. It's high time to bribe to my co-workers I was earlier before the Coffee guru! 8))
  • @ParkerLoghry
    If you are having stalling issues no matter the grind size, try NOT leveling the coffee bed before you create the divot before bloom. This was a game changer for me and realized leveling wasn’t in the actual instructions - I’ve just forever know leveling the bed as step one. Also, I found a single swirl motion after final pour was plenty to level the bed. Too much swirling, like James said, seemed to slow it all down too much. I had my best cup yet after I made thes changes, drained right on the money (3:04) at 20 clix on my C40.
  • So glad you created this video about brewing a smaller batch. I've been brewing 18g-300 (and varying my brews around that ratio) because most of the V60 technique videos I've watched were about brewing 18-20g of coffee for 300g+ of water. So, thanks for this!
  • @ArcticBeavers
    Your attention to affordability, energy efficiency, and simplicity is why I love this channel. Great coffee and great awareness. Keep up the great work
  • @seihyuni409
    Loving this new POV style of brewing with the time stamps on screen along with James’ commentary. Very helpful for visual and auditory learners. It also helps reduce a lot confusion that comes with new coffee tutorials. Thank you!
  • @kedo
    I’d love to hear more about blooming vs no bloom. I’ve been using the “single pour” technique and have been really enjoying the cups produced
  • @XnetRoidPL
    Great video as always James!
    I have a tendency of writing suggestions so here's another one:
    Have you tried comparing the brewed coffee from different stages of this 2 minute process?
    Much like spirit distillations do, you could separate that into probably 4-5 different containers and see what tastes better worse.
    I'm expecting different flavors to be extracted at different times in the brew.
  • @s75again
    For those familiar with Tetsu Kasuya’s 4:6 this must come across as very similar. In essence this Hoffmann recipe translates to how you would brew a 4:6 with a split of pours intended for a more sweet tasting cup (a slightly smaller first pour compared to the second pour, instead of two even first pours for balanced taste or a slightly larger first pour for more acidity) and standard strength (rest of pours divided evenly into three pours, instead of just two even pours for less strength, or four even pours for increased strength). Major difference of course being the philosophy of Tetsu to not disturb the bed with swirling and a much coarser grind. I would go as far as calling this the Western version of the original 4:6. Funny enough, this is exactly how I have adjusted the 4:6 recipe, as I want a more sweet cup, I have had a hard time daring to grind very coarse and with my Western stressed out mind never ever having patience to just let the bed rest and eventually tap out and swirl like the Hoffmann-wannabe I am. (My girlfriend went as far as printing a t-shirt for me as a Christmas present, so I could have my own Sufficiently agitated-shirt, just like Hoffmann.)
  • @trebelmeker
    I cannot believe this, haha. I look up to your original V60 technique a while back, but I never have the need to brew more than a single cup. I only brew coffee in the morning, and in the evening, if I want one, I'll go to a cafe. After a couple of weeks of trying your technique, I started to notice that the blooming was too short, so day by day I adjust something, one variable at a time. Now years later, I developed this exact technique you just share. Like exactly the same. I can't believe how coffee chemistry can be so specific yet so universal
  • @gtrdn
    Just tested this and it worked really well for me - I got a very balanced cup and may change my current recipe to this one, depending on the coffee beans.

    I tend to like a little bump on the acidity and I found my current recipe can get there. I stopped blooming for a while already since my cups were not opening as much as I wanted when blooming like most of recipes recommend. For those who are interested in a recipe without blooming that may get you a good coffee:

    - Same grind of the video
    - Same proportions of water/coffee.
    - Instead of dividing by 5 pours, do 3 instead - Eg for 18g coffee and 300g water, do 3x 100g pours (the first pour is the "bloom on steroids")
    - Wait 30-45 seconds between them - This depends on the beans. I adapt this every time I start a fresh bag of beans, some percolates slower than other using the same grind setting.
    - Recipe should finish up in more or less 2'30'' - If it finishes too early (<2''), grind a bit finer or increase the pause time between pours. If it takes much longer (>3''), grind a bit coarser or decrease the pause time between porus.

    If you tried, let me know if you enjoyed it 😀
  • @lukipedia
    Just made my first cup with this technique, James, and the results were fantastic! I'm excited to test the consistency of this technique as that's what I've always struggled with when making small brews using the varying V60 recipes out there: I'll make a great cup, then a not-great cup, then a great cup, then a confusing cup, and so on.
  • @XtandreaX
    I'd love to see a one cup version of this for iced coffee!
  • I’d love to see specific grind size recommendations for these brews from some of the more popular grinders, like the encore, ode, and the comandante
  • @wonnor53
    Your original V60 video was what led me to your channel a couple months ago. My uncle recommended I get a V60 after really enjoying the coffee he made with his. After watching many guides, I decided I liked your technique best and I got great results, but I usually only make coffee for myself so I'm very excited to try this new method! I've wanted to get into coffee as a hobby for a few years now and the affordability of the V60 and your videos have greatly helped me on my first foray into coffee so it's great to see you revisiting the technique.
  • @hogggyyyy
    This is a really excellent single cup guide, super clear and concise, also appreciate having the brewing steps listed in the description + tips for how to troubleshoot if your brew isnt tastng that great
  • @cedricmays
    James, this is a fantastic recipe! I've been brewing with my Kalita Wave for the longest because I just couldn't get my V60 to "work". I can finally taste the difference that the two brewing methods afford! It will be fun buying a single bag of coffee from my favorite roasters here in Chicago and having two different ways of producing two very different flavor profiles. Thanks for this one man!
  • @Baaagel
    I am indeed one of those people that have struggled with the 1-cup V60 for a while. Not just your recipe either. Ever since you made that first technique video, my 2-cup brews were always great tasting, but the 1-cup ones never quite felt right. Definitely gonna try this.
  • @potNuts
    Interesting, I've found I've been able to get extremely consistent and good results with your original technique (generally brewing 18g/300ml). The one improvement I found came from a sprometheus video: using a WDT to create the bloom slurry and to stir grinds away from the sides before the final swirl. That improved workflow, allowed me to get a more consistent slurry with less water, and produced flatter and more consistent beds. This technique seems more complicated to me, but I'll obviously try it out!