Pete Licata's V60 recipe

Recipe by Pete Licata · See the original

Pete Licata won the World Barista Championship in 2013. He shared this V60 recipe in Hario's V60 ambassador booklet, brewed on a ceramic dripper with a light roast.

After a short bloom it is one continuous pour that changes pace: fast and lively at first, slow in the centre in the middle, then fast and turbulent for the last splash. The whole brew is done in about two and a half 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

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: 1:16.7
Water temperature: 94°C
Grind: Medium-fine
Time: 2:20 to 2:40

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, which also warms a ceramic dripper, and tip the water away. Add 18 g of ground coffee, level it and zero the scale.
2
Start the timer and pour 50 g of water at 94°C. Let it bloom for 30 seconds.
3
Start one continuous pour. Begin fast and a little aggressive to lift the grounds, then slow down and pour gently in the centre.
4
Keep going without stopping until the scale reads about 250 g.
5
Pour the last 50 g quickly and turbulently to reach 300 g.
6
Let it drain. The whole brew should take about 2:30.