Martha Grill's V60 recipe
Recipe by Martha Grill · See the original
Martha Grill is one of Hario's V60 ambassadors, and this is the recipe she brews every morning on a plastic V60. She shared it in Hario's ambassador booklet.
It makes two cups with just a bloom and two big pours, each followed by three quick stirs, and finishes in three minutes.
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
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
Change any amount and the whole recipe scales with it.
- Ratio
- 1:16.7
- Water temperature
- 92°C
- Grind
- Medium
- Time
- 2:45 to 3:00
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 30 g of ground coffee, level it and zero the scale.
- 2
Start the timer and pour 60 g of water at 92°C. Let it bloom for 30 seconds.
- 3
Pour to 250 g, then stir the slurry three times with a spoon.
- 4
At 1:30, pour the rest of the water to 500 g and stir three times again.
- 5
Let it drain. It should be finished by 3:00.
If it does not taste right
My coffee tastes sour or thin
The coffee is under extracted. Grind a little finer, or pour more slowly so the brew takes longer.
My coffee tastes bitter or dry
The coffee is over extracted. Grind a little coarser, or check that the brew is not running past 3:30.
The water stalls and drains very slowly
The grind is too fine or has too much dust. Grind coarser, and avoid pouring directly onto the paper.
Coffees roasted for filter
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