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- 61 High Extraction byJonathan Gagné Pushes extraction higher using boiling water, fine grind, and extended brew time. V60 02 Ratio 1:16.7 Time 4:30
- 62 Japanese Iced V60 byJames Hoffmann James Hoffmann's Japanese-style iced V60 method. Brew at double strength with boiling water over ice. Produces a bright, complex iced coffee that cold brew can't match. V60 02 Ratio 1:10 Time 2:45
- 63 Stirred for Two byJames Hoffmann James Hoffmann's V60 recipe scaled for two cups. Same technique as his standard method: bloom with stir, two large pours, stir and swirl at the end. Slightly coarser grind for the larger batch. V60 02 Ratio 1:16.7 Time 4:00
- 64 Japanese Iced Coffee byHario Brew hot directly onto ice. Uses half the water for brewing, half as ice in the server. V60 02 Ratio 1:12 Time 2:30
- 65 Nordic Light byTim Wendelboe Tim Wendelboe's V60 method for Scandinavian-style light roasts. Very high temperature and fine grind to maximize extraction from light-roasted Nordic-style coffees. Single bloom and single main pour. V60 02 Ratio 1:16.7 Time 2:30
- 66 V60 One-Pour Method byHario The ultimate simple V60 recipe: bloom then a single continuous pour. No complex technique needed. The single pour naturally agitates the bed as water level rises. Perfect for busy mornings. V60 02 Ratio 1:16.7 Time 2:45
- 67 Pulse Pour Method byHario A multi-pour technique with pauses between pours for controlled agitation and even extraction. V60 02 Ratio 1:16.7 Time 3:30
- 68 Sweet Spot (Beginner) byHario A forgiving, beginner-friendly recipe with a standard 1:15 ratio and three simple pours. V60 02 Ratio 1:15 Time 3:00
- 69 Two Cup byHario A scaled-up V60 recipe for brewing two cups at once. V60 02 Ratio 1:16.7 Time 4:30
- 70 Serene Pulse byTim Wendelboe Tim Wendelboe's V60 recipe: 2004 World Barista Champion. Emphasizes freshly boiled water, medium-fine grind, and gentle technique for light roast Nordic-style coffee. V60 02 Ratio 1:15.6 Time 3:00