James Hoffmann
The Ultimate V60 Technique by James Hoffmann. A two-pour method with bloom swirl, agitation stir, and a final swirl for even extraction.
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- Coffee
- 15 g
- Water
- 250 g
- Ratio
- 1:16.7
- Temp
- 100 °C
- Grind
- 4 medium fine
- Total
- 3:30
- Servings
- 1
Method
-
0:00Bloom
Pour 30g of water (2x coffee). Swirl the dripper gently to saturate all grounds evenly.
+30g 10s slow -
0:45Pour
Pour in slow circles up to 150g total (60% of total water).
+150g 30s circular -
1:15Pour
Pour in slow circles up to 250g total.
+250g 30s circular -
1:45Stir
Stir once clockwise and once counter-clockwise with a spoon to knock grounds off the walls.
-
1:50Swirl
Swirl the dripper gently to flatten the coffee bed.
-
3:30Done
Brew complete. Target drawdown ~3:30.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Use boiling water (100°C) for light roasts. Create a small well in the center of the grounds before pouring. The stir after pouring knocks grounds off the walls. The final swirl flattens the bed for even extraction. Ratio: 60g/L.
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100g
+50g Add water