A Better 1 Cup V60 Technique

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Published 2022-11-22
The technique is written out below, let me know how you get on with it!
The original V60 Technique Video:    • The Ultimate V60 Technique  
Plastic 1 Cup V60*: geni.us/1cupv60
The Weird Coffee Person Mug: geni.us/THT-brain
The Dosing Trays: geni.us/THT-trays
The Best Electric Gooseneck Kettle:    • The Best Electric Temperature Control...  
Answering questions you had in the comments about the recipe:    • 1 Cup V60 Part 2: You Had A Lot Of Qu...  

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.
  • @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!
  • @wiremonkeyshop
    I have a ceramic V60 and came up with a simple way to preheat it. Rinse filter in the V60, then put it in the microwave for 15-20 secs. It works a charm. I try to avoid plastics whenever possible. Great video, James. Cheers!
  • @MrBaz014
    For those on spectrum a bit more clean version of the description:

    0:00 Pour 50g of water to bloom
    0:10 - 0:15: Gently Swirl
    0:45 - 1:00: Pour up to 100g total (40% total weight)
    1:10 - 1:20: Pour up to 150g total (60% total weight)
    1:30 - 1:40: Pour up to 200g total (80% total weight)
    1:50 - 2:00: Pour up to 250g total (100% total weight)
    2:00 - 2:05: Gently swirl
    Drawdown should finish around 3:00
  • For preheating my ceramic V60, I do similar to what Flair suggests for preheating their brew heads, which is sticking it on the top of the kettle while you boil the water and pop the kettle lid on top of the V60. This lets the steam do the work, with no extraneous wasted water.
  • @plotdot32
    I’ve been using this technique for two weeks and gradually adjusting my grind and pour. I just made the best cup of coffee I’ve ever made at home. If anyone else has the Wilda Uniform grinder, mine is set at 22. Anything smaller leads to a brew time longer than 3m30s.

    Thanks for this, James!
  • 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))
  • I just tried this - my first time brewing with a V60. Coffee turned out delicious - smooth, flavorful and enjoyable to drink. I have an insufferable sweet tooth and like to add sugar to my coffee - didn't really need to with this. Thanks a bunch for the clear directions and easy to follow technique!
  • @Atticus113
    I didn't even get the grind right for the first try and it was still a better cup than I've been making lately. Thank you so much for this!
  • @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.
  • I just discovered this channel this week. I really pursue a good cup of coffee everyday. Wish I had found this years ago. Loving the content. This is definitely going to take my coffee to the next level.

    Thanks. 😌
  • I've been making this recipe for about a year now, and it's nice to see that I am doing a decent job making my own coffee haha
  • @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.
  • @benejpocock
    Glad to see a 1 cup technique. I've adapted your ultimate technique for a one cup recipe and get pretty consistent results that I'm happy with. Definitely pays to go a bit finer than you'd think. I keep grinding finer and finer so that after the draw down I've pretty much got mud, than back it off a bit so there's definitely a ground texture again. That's generally my grind sweet spot.
  • @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
  • Wow! I had no idea 🤷🏻‍♀️. I usually drink instant coffee, but yesterday I was at a store called Daiso and saw these interesting pour over coffee brewers for your mug. I thought it looked easy enough, and purchased a cute one that matched a mug I had at home. I just went on YouTube to see how it’s used. And wow, more than meets the eye 😅
  • @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.
  • Regarding using hot tap water, I boil the kettle with an extra 100g of water for preheating. Otherwise in my instantaneous hot water system I have to run the tap for around 15-20seconds to get hot water through to the tap, maybe dumping 0.5 - 1 litre of water down the drain in the process. So tap water is probably fine if you’re always using the hot tap and always have instant heat.