Jonathan Gagné's V60 method

Recipe by Jonathan Gagné · See the original

Jonathan Gagné is an astrophysicist and the author of The Physics of Filter Coffee. On his blog Coffee ad Astra he set out a V60 method aimed at an even, high extraction, using water from a boiling kettle and spins of the dripper instead of stirring.

A small trench in the bed helps the bloom water reach the bottom quickly. Expect the brew to take 2:30 to 3:30 depending on your grinder, filter and coffee.

V60 recipes

Everyday

Our one-cup starting point for any filter roast.

15 g · 1:16.7 · 2:30 to 3:30

Hoffmann's V60

Two cups, a big bloom and a swirl to finish. Clean and sweet.

30 g · 1:16.7 · 3:15 to 3:45

4:6 method

Five pours you can tune for sweetness and strength.

20 g · 1:15 · 3:30

Rao's V60

Very hot water, a big bloom and spins instead of stirs.

20 g · 1:16.5 · 4:00 to 4:30

Hoffmann's one cup V60

One mug, five small pours and a swirl. Sweet and even.

15 g · 1:16.7 · 2:50 to 3:20

Five pour

Five equal pours, each one when the last has drained.

20 g · 1:15 · 3:15 to 3:45

April's V60

Six even pours with a lively stream, done by 3:30.

20 g · 1:15 · 3:20 to 3:30

Hedrick's double bloom

Two small blooms, one fast pour. Dial in by time, not grind.

15 g · 1:15 · 2:00 to 2:30

Hario's V60

The maker's own recipe: a bloom and three equal pours.

15 g · 1:14 · 2:30 to 3:00

Gagné's V60

Boiling water, a big bloom and three gentle spins.

22 g · 1:16 · 2:30 to 3:30

Licata's V60

One long pour that starts fast and ends with a splash.

18 g · 1:16.7 · 2:20 to 2:40

Grill's V60

Two cups, two big pours and a quick stir after each.

30 g · 1:16.7 · 2:45 to 3:00

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:16
Water temperature: 100°C
Grind: Medium-fine
Time: 2:30 to 3:30

What you need

V60 dripper and a paper filter to fit it
Kettle, ideally a gooseneck kettle for a steady pour
Digital scale with a timer
Burr grinder
Mug or server

Method

1
Rinse the paper filter with hot water and tip the water away. Add 22 g of ground coffee, level it, dig a small shallow trench in the middle with your finger and zero the scale.
2
Bring the kettle to the boil. Start the timer and pour 66 g quickly and evenly, starting in the trench, then spin the dripper so all the coffee is wet. Finish this within about 20 seconds.
3
Wait until 0:30, then pour gently to about 200 g, or until the water nears the top of the dripper.
4
When the level has dropped to about two thirds of the cone, give the dripper another spin.
5
Pour gently to 352 g, keeping the bed covered. When the level is low again, spin the dripper once more.
6
Let it drain. It usually finishes between 2:30 and 3:30.