The V60 is one of the most iconic brewing devices in the world of specialty coffee. It delivers clarity, expressive flavors, and a light, clean texture. Whether you’re brewing Coffest Roastery’s Gayo, Kerinci, or our signature blends, the V60 helps reveal every detail in the cup.
In this guide, you’ll learn everything you need to master the V60, from grind size to pouring technique.
1. What You Need
V60 dripper (01 or 02)
V60 paper filter
Gooseneck kettle
Coffee grinder
Scale (0.1g accuracy recommended)
Timer
Freshly roasted coffee (7 - 10 days post-roast ideal)
2. Recommended Parameters
Coffee: 15 g
Water: 240 ml
Water Temp: 92–94°C
Grind: Medium-fine (like coarse sugar)
Total Brew Time: 2:30–3:00
3. Brewing Steps
Step 1 - Rinse & Preheat
Rinse the filter with hot water to remove papery taste and warm the dripper.
Step 2 - Add Coffee & Bloom
Add 15 g coffee.
Start timer → pour 40 g water to bloom for 30–45 seconds.
This allows CO₂ to escape and improves extraction.
Step 3 - Pulse Pouring
Pour in 3–4 small pulses:
80 g → 120 g → 180 g → 240 g
Keep the water stream thin and steady.
Step 4 - Drawdown
Let the water fully drain. If your brew stalls, your grind is too fine. If it drains too fast, grind finer next time.
4. Taste Adjustments
Too sour → increase temperature to 94–96°C or grind finer
Too bitter → lower temperature to 88–90°C or grind coarser
Weak body → use more coffee (16–17g)
5. Best Beans for V60
Gayo Natural Anaerobic — fruity, bright, juicy
Kerinci Honey — sweet, tea-like, floral
Lintong — balanced with herbal & cacao notes
Ready to brew better coffee at home?
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