The Better 1 Cup V60 Technique Part 1 by James Hoffmann
I. Ratios and Setup
- Ratio: 60 grams of coffee per litre of water.
- Dose: 15 grams of coffee.
- Water: 250 grams of water (split into five 50g blocks).
- Water Quality & Temperature: Use soft, filtered, clean-tasting water. Use water straight off the boil (100°C) for light roasts.
- Grind Size: The grind should be finer than most people typically use for V60, especially for lighter roasts .
- Brewer: Plastic 1-cup V60 is recommended for its high thermal retention.
II. The 5-Block Pulse-Pour Technique
The technique involves five separate pours, spaced out to control agitation and prevent channeling.
1. Preparation (Preheat and Dose)
- Preheat: Rinse the paper filter and preheat the plastic V60 using a very hot kitchen tap (to save energy and water). Discard the rinse water.
- Dose: Add the 15g of ground coffee and dig a small mound in the middle (like a volcano).
2. The Bloom (Block 1)
- Pour: Immediately after the kettle boils, start the timer and pour up to 50 grams of water.
- Swirl: Give the brewer a gentle swirl to mix the grounds and water, ensuring even saturation. Avoid getting grounds high up the side walls.
- Wait: Wait for 45 seconds.
3. The Pulse Pours (Blocks 2, 3, 4, & 5)
Starting at 45 seconds, the remaining 200g of water is added in four 50g pulses, with a short waiting period in between each pour.
| Block | Target Weight | Timer (Approx.) | Wait Time (Seconds) | Pour Technique |
|---|---|---|---|---|
| 2 | 100g | 1:00 | 10 | Slow circular pour |
| 3 | 150g | 1:20 | 10 | Slow circular pour |
| 4 | 200g | 1:40 | 20 | Slow circular pour |
| 5 | 250g | 2:00 | — | Final dose |
4. Finish
- Swirl: At 2:00 (when the final dose is complete), give the brewer one gentle swirl. This helps flatten the coffee bed for an even drawdown.
- Drawdown: Allow the coffee to drain out. The total brew time, from the start of the bloom to a dry bed, should be around 3 minutes.
III. Key Learnings and Tuning
Why the Pulse Pour Works
- The circular, pulsed pours provide a moment of agitation, followed by a moment for the bed to settle.
- This controlled method ensures a good amount of agitation to increase extraction for a sweeter, fuller cup, without generating the uneven extractions or channeling that can happen with a continuous pour.
The Importance of Temperature
- Preheating is Crucial for Taste: Even though non-preheated brewers might achieve the same final extraction measurement, the taste is significantly worse. The initial drop in temperature during the bloom leaves the cup feeling less sweet and more acidic.
- Plastic is Best: Plastic V60s are better for thermal retention and require less effort to preheat than ceramic or glass brewers.
Tuning for Best Taste
Hoffmann stresses that if the coffee tastes bad, the first thing to check is not the technique, but the core ingredients:
- Grind Size: Adjust the grind size first. Go as fine as you can until the coffee tastes suddenly harsh, bitter, or astringent (a sign of channeling/over-extraction). Then, move back slightly coarser.
- Water Quality: Ensure you are using good, filtered water.
- Coffee Quality: Ensure you are using fresh, high-quality coffee.