How to prepare coffee on the V60 like a dedicated barista

V60 coffee brewing has been considered the cleanest and most precise brewing method in the specialty coffee industry for over 15 years. The 60° conical shape, controlled water flow and fine filter allow you to extract layered aromas in a way that no other manual method can reproduce with the same clarity. V60 is the standard by which baristas and tasters understand the true identity of a coffee – terroir, processing, variety, altitude and roasting – and for individual origins it is the definitive method.

1. Why V60 is the ideal method for single origin

The V60 enhances every detail of the coffee. If a coffee has floral, fruity, chocolate or citrus notes, the V60 presents them separately, transparently, without bitterness and without impurities of oils or fine particles. This is why single origin coffees are particularly recommended for this method. A washed or natural roasted Ethiopia will reveal vibrant notes of citrus, peach, jasmine or strawberry, which are difficult to detect in espresso and impossible to achieve with Moka. If you want a calm, balanced and well-rounded experience, a washed Colombia gives you exactly that: a consistent sweetness, a smooth aroma and a soothing taste. Furthermore, V60 is the method that best enhances coffees processed anaerobically or with controlled fermentation, where the tropical notes and high sweetness become evident.

2. The recipe recommended by the TOGO team: 15 g of coffee in 250 g of water

This recipe is considered one of the most stable references in manual brewing. For optimal results, use 15 grams of freshly ground coffee and 250 grams of water heated between 92 and 94°C. The grind should be medium. The total infusion time should be between 3:00 and 3:10 minutes for a balanced extraction between acidity, sweetness and body. This proportion is ideal for most single origin coffees as it provides clarity, transparency and natural sweetness.

3. Essential steps for a perfect V60

Start by rinsing the filter with hot water to remove the papery taste and warm up the equipment. Add the ground coffee and level the bed so that the water is evenly distributed. – The first pour, called bloom, consists of adding 60 g of water and must last 30 seconds (including the time it is poured). This is when the coffee releases CO₂ and prepares for uniform extraction.
– After 30 seconds, continue pouring until you reach 150 g, and after another 30 seconds (including the pouring time), complete the rest up to 250 g. Avoid spilling on the filter walls as this may cause bypass and uneven extraction. The coffee should drain completely within 3:00 minutes. If the time is too short, the grind is too coarse; if it is too long, the grind is too fine.

4. How to identify the correct extraction

A well-extracted cup has a natural sweetness, pleasant acidity and perfect clarity. The flavors are clean, distinct and the aftertaste is soft and persistent. If the drink is too acidic it means that the extraction is insufficient and a finer grind or a slightly higher temperature is needed. If the drink is bitter or heavy, the extraction is too intense: adjust it by grinding more coarsely or reducing the total time. The V60 is direct and transparent: it immediately shows you where you went wrong and allows you to precisely adjust every variable.

5. The coffees I recommend for the V60

To get the best experience, I recommend single-origin coffees with a light or medium-light roast. Ethiopia is the ideal choice for floral, vibrant and complex notes, which are very expressive in this method. If you prefer a calm and balanced cup, a washed Columbia is the perfect solution. Furthermore, anaerobically processed or infused coffees are spectacular in V60 due to their accentuated sweetness and intense fruity notes. Avoid overly bitter dark roasts, robusta blends or old coffees, because the V60 highlights any defects or lack of freshness.

Conclusion

If you want to discover the true identity of a coffee, V60 is the best method you can use. It provides clarity, balance, flavor and a transparency impossible to achieve with other methods. It’s the method by which you really understand what quality means in coffee. With a simple recipe, 15 g of coffee and 250 g of water, and with a total time of 3 minutes, you can prepare a coffee worthy of a barista at home.