What is a V60?
The V60 is one of the most recognisable pour-over coffee methods. It uses a cone-shaped dripper, a paper filter and a manual pour, so we decide how and at what pace water comes into contact with the coffee.
Its name refers to the cone's 60-degree angle. The shape directs water towards the centre and creates a deep coffee bed; the large opening underneath means flow is governed mainly by grind size and the way we pour.
Why every detail changes the cup
A finer grind creates more resistance and usually extends extraction. A coarser grind lets water pass more quickly. Flow rate, pouring height, temperature and agitation also change contact time and the way flavours dissolve.
That is why the V60 looks simple without being automatic. Its strength is that it makes decisions visible. By repeating a recipe and changing one variable at a time, we can recognise the effect each one has in the cup.
A recipe as a starting point
A useful place to begin is around 60 grams of coffee per litre of water. Rinse the paper first, then use a small bloom to wet all the grounds before adding the remaining water in a controlled pour and keeping the coffee bed as even as possible.
There is no single pour that is right for every coffee. A recipe is an opening map; flavour tells us where to move next. If the cup tastes weak or sharp, we can grind finer or extend contact. If it tastes dry or bitter, we can move in the opposite direction.
Brewing is also learning
The clarity produced by a paper filter helps aromas and nuances appear with particular definition. It is a useful tool for comparing coffees, but also for training our attention.
With a V60, the aim is not to perform a perfect ritual. It is to listen to what happens: watch the water, measure, taste and adjust. Brewing coffee is also learning to read it.