Quality takes time. One bean at a time.
Quality takes time. One bean at a time.

Perfect for highlighting delicate origin flavors and bright acidity.
Grind
Medium-fine
A touch finer than sea salt
Ratio
1:16
Brew time
3–4 min

Mechanism
Gravity-fed pour-over with cone dripper
Filter
Thin paper filter — removes oils and fines for a very clean cup
How it works
Hot water is poured over grounds in a cone-shaped dripper with spiral ridges and a single large hole at the base. The ridges hold the paper filter away from the cone walls, allowing air to escape evenly and giving the brewer precise control over extraction through pour speed and technique.
Why it stands out
Maximum clarity and flavour transparency — V60 reveals origin character more clearly than almost any other brew method. The single hole means flow rate is determined entirely by grind size and pour technique, giving you precise extraction control.

Indian Specialty Context
V60 is where Indian washed coffees from Chikmagalur and Coorg show their best. The clarity of the brew lets the terroir speak — SL-795 washed lots from high-altitude estates come through with jasmine, stone fruit, and clean acidity that would be muddied in French Press. Indian naturals are excellent on V60 too but extract faster — a slightly coarser grind and shorter pour helps. Araku Valley light roasts are exceptional on V60: the citrus and bergamot notes that define the region's identity are cleanest through a thin paper filter.
Also Works
Avoid: Dark roasts lose nuance on V60 and can taste flat — French Press or filter coffee brings them out better.
Light roasts shine here — they reveal complexity that darker roasts can mask.
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by James Hoffmann
Strategic stirring and swirling to ensure even extraction and prevent channeling
by Tetsu Kasuya • 2016
Systematic water division - 40% for flavor balance, 60% for strength control
by Scott Rao
Aggressive bloom stirring and strategic agitation for uniform extraction
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