How to brew the perfect V60 every time – A championship Barista’s proven recipe

Among the many manual brewing devices in the world of specialty coffee, the Hario V60 has earned its reputation for precision, innovation, and—let’s be honest—a little bit of barista theatre. But beneath the aesthetics lies a deceptively complex system that rewards the diligent with unmatched clarity and flavour separation. After years of competitive brewing and behind-the-bar experience in Australia’s powerhouse café scene, this is the go-to V60 recipe that balances structure with versatility—crafted not just to impress judges, but to serve as a rock-solid daily routine.

Dotyk Dripper in combination with the nucleus coffee tools Paragon

This method isn’t only about data and degrees—it’s about delivering balanced brews with intentionality, making every cup shine.

Mastering manual brewing through Competition and Café Culture

Years spent immersed in the specialty coffee community shaped how I think about brewing, flavour development, and precision. With one of the most technically driven café cultures in the world, Australia takes filter coffee seriously. That relentless focus on quality pushed me—as a barista and competitor—to refine a brewing method that brings out the best in any coffee I worked with.

After competing multiple times in national Brewers Cup competitions, I realised something crucial: I needed a base recipe that could adapt across origins, roast styles, and processing methods. From cupping tables to competition stages, I had to evaluate dozens of coffees in quick succession. And if I couldn’t brew each one consistently and clearly, I couldn't make an informed decision about which bean would carry me through the season.

That need for consistency under pressure was the genesis of my current V60 method.

My go-to V60 recipe

What makes this V60 recipe stand out isn’t just the detailed measurements—it’s the strategy behind them. The intention is to extract a clean cup, emphasize honest flavours, and retain body, all while allowing natural acidity to shine.

keeping an eye on a flat and even brew bed

Base V60 Recipe:

- Coffee dose: 20g

- Grind size: 30–32 clicks on a Comandante grinder (coarse setting)

- Water: 300ml filtered water at 93°C

- Pouring style: Five even pours of 60g each

- Each pour takes around 10 seconds in a steady spiral motion, starting from the centre and moving outward.

- There is a 30-second break between each pour.

- The final pour should begin around the 2:40 mark.

- Total brew time: Approximately 3:00 to 3:20 minutes

The coarser grind size ensures the coffee doesn’t become over-extracted and bitter, helping to maintain sweetness and clarity throughout the cup. This is supported by research published in Scientific Reports via Nature, which concludes that grind size significantly affects extraction efficiency: https://www.nature.com/articles/s41598-020-72842-z. Pairing that with a structured pouring method helps maintain a consistent flow rate and encourages even saturation during all brewing phases.

Why 5 pours?

Five pours of 60g allow precise management of extraction, especially useful when you’re working with complex coffees. It helps develop the coffee’s full range of flavour without sacrificing mouthfeel or introducing muddiness. By breaking the brew into five distinct infusion stages, this brew method ensures high extraction yields without compromising body or cup clarity—a critical balancing act in filter brewing.

This technique keeps every variable under control: grind size, water temperature, agitation, and contact time. The pauses between pours create moments of equilibrium, allowing the slurry to settle and bloom fully before the next infusion builds further complexity.

Versatile Enough for Any Origin—or Brewer

While this recipe was designed with the Hario V60 in mind, its structure translates seamlessly to other conical brewers, with only minor modifications to flow rate or bed resistance. Whether you’re brewing a washed Ethiopian with floral aromatics or a syrupy natural-process Brazil, this method adapts while maintaining the coffee’s integrity.

By keeping your grind size slightly coarse and sticking to consistent pouring intervals, you reduce the variables that cause fluctuations in sweetness or acidity—a principle I’ve proven repeatedly in both competition setups and morning brews at home.

Making filter coffee doesn’t have to be difficult—just consistent

There’s a misconception that brewing high-quality filter coffee requires a lab coat—or at least a degree in engineering. But the truth is, repeatable greatness comes from understanding a few simple variables: grind size, water temperature, flow rate, and dose. Once you learn how those elements interact, the process becomes intuitive.

Yes, it may feel like overkill to weigh out exactly 300 grams of water and timing every pour while your housemates are still yawning over their cereal—but that level of attention pays off. Good habits lead to great coffee. And there’s nothing more satisfying than building your own ritual around something you love (and let’s be honest—no one’s ever been mad about a better-tasting cup).

black coffee

Want to dial up your gear game? Here’s what actually matters:

- Use a burr grinder like the Comandante grinder for consistent particle size.

- Rely on a digital scale accurate to 0.1g for precision dosing.

- Stick with filtered water. Minerals dramatically impact flavour clarity and extraction. For guidelines, check the Specialty Coffee Association’s official water standards.

Final thoughts: balanced, clean, repeatable

There’s a certain magic when science meets sensory. By committing to a repeatable method grounded in intention, you’ll unlock results that taste anything but mechanical. This V60 recipe showcases honest flavour, pushes acidity, and brings balance into every cup—all while being straightforward enough for your morning brew and refined enough for the stage.

So next time someone asks why your filter coffee tastes so good each and every day?

Just smile…and say it only took years of standing behind espresso bars to get here.