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
The Weird Coffee Person Mug: geni.us/THT-brain
The Dosing Trays: geni.us/THT-trays
The Best Electric Gooseneck Kettle: https://youtu.be/Pbel051H7-s
Answering questions you had in the comments about the recipe: https://youtu.be/v5WQ1sZzW4o

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)
  • James Hoffmann
    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.
  • Shane Krause
    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.
  • Stefan Shapiro
    I have heard you many times mention the difficulty of preheating ceramic with hot water and I agree. But for years I have been preheating ceramic using the microwave and I find that the superior heat retention over plastic makes for better coffee. I'd love to hear your thoughts on this. Have you tried it?
  • Katie Fessler
    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!
  • Thomas Fitzgibbon
    Made one while I was watching. Can’t believe how different this coffee tastes. Before I was grinding so coarse and still tasted bitterness, and coarser grind made for a hollow taste. This is rich and balanced
  • Tea
    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
  • Dave
    I just bought my first V60 and tried your technique. First off the flavor of my coffee from the v60 was miles better than my cheap coffee machine I've been using for years. I did feel like my technique isn't great yet and I always screw up, whether that be the timing or the pour volume or speed or what-have-you. I do like 2 things of my new v60 right off the bat. Firstly, it makes my coffee so much sweeter. Secondly I'm in full control of how it tastes now, but that could be a good thing or bad thing. Time to get in more practice.
  • 221 b
    Wow I'm surprised by the change in taste, I did not change the grind as I was already quite fine. First pour 3:20 with my relatively dark espresso roast, that I use for V60 when too broke to have 2 coffees. I messed up with the timing, working the math on the fly and the cup is fantastic.

    This is a 3 coffee blend, my roaster is a known blender. For the first time in V60 I'm getting strong chocolate flavours and I can taste the lavender a little that comes out in espresso for this coffee. It's very well rounded, I feel the notes tie together well. No bitterness, despite this coffee being a full city roast.

    The 20% thing is a bit annoying, I brew 18-22g, 20g in this case so it was 66.7g. No problem I thought but then I realise I have to do 66.7 + 66.7 + 66.7 and I messed up a bit. It works nicely for 15g but that's a small cup. I think many brew the same as me 18-20 g for a big cup. Regardless I will stick to this method, even badly performed it was a huge improvement over the previous method (also Hoffmann's, from the old video). I was about to try something new but then this dropped.
  • James D
    This is phenomenally similar to the technique I use for the Torch Mountain with Wave 155 filters. Other than some clogging issues with La Cabra's Kenya Kiringa, its served me perfectly as a daily driver.
  • With glass or ceramic, pour the boiled water needed to preheat over your carafe and then put the cone back on another container and reuse the same water from the carafe to do another preheat rinse back and forth if you like but 2 pours usually preheats glass enough. I disagree that it takes more waste to preheat a ceramic or glass cone. You are boiling your kettle either way and to sit and run water until it runs hot enough to then preheat the plastic cone will use as much if not more water. The retention is also not as good. Plastic heats up faster but does not retain that heat as well.
  • mike night
    I actually used your V60 2-cup recipe for 1-cup previously. i just skipped the second pour. I do have to say, i get much more consistent results using this method. thanks!
  • Martin Yan
    Hey James. I tried to follow the technique but seems like the 4th/5th round of water would chok and the coffe grain became very muddy. Is there a problem with my grind size?
  • Seihyuni
    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!
  • Jake White
    I was pleased to find that-- over the past few years-- my home technique has naturally evolved from the Ultimate Technique into something closely resembling this one.
  • James Smith
    this is some of the most useful research being done out there in science. dead serious!
  • 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))
  • Austin Booth
    How do you think this compares to the coffee brewed with a Clever Dripper with a valve at the bottom?
  • Ben B
    So, tried with my melitta plastic #2, kogu 500ml kettle, and *bux french roast (dark) coffee, ground very fine on only the best plastic and ceramic burr grinder $20 can buy. Only 45g to bloom, mostly 'cause I forgot, then set for 2-3 minutes to answer the door...then 60g every 12s, because I wanted 300 total.

    Now, my scale is cheap and not very precise nor accurate, but I think it turned out pretty well despite all the blunders. Very acidic, but I don't mind that too much since I like a bit of milk in my coffee anyway. More importantly, it feels like I got more of the flavor out than with my old tech, which worked okay with the wide mouth of my electric kettle but not so much with my new one.

    Now I just need to replace this year old coffee with some new stuff. Smaller batch this time. lol
  • Lucas Artusi
    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.
  • -_-
    I thought I heard somewhere that alkaline was better for brewing than RO water which is soft and pH nuetral. So I'm surprised by the soft water.