COFFEE BROTHERSWORMS · OBERMARKT 8Order ↗The guide · Pour-over
15 g Coffee, 250 g Water: a gentle infusion you can adjust to taste.
Recipe, techniques and troubleshooting. All on one page.
Your starting recipe
A starting point for your beans and your taste.
Quantities adjust in the steps too. Do not simply scale brewing time and grind; observe equipment size.
What you need
Tick off what is ready. You can start at any time.
Understand each move
Play each movement separately. Quantities and instructions stay visible; you set the pace.
Bloom water counts towards the total. These figures show one possible division.
Condensed illustration · 7 s per step, not actual brewing time
Insert the paper, rinse it with hot water and discard the rinse water. Place the filter and jug on the scales.
The rinse water does not belong in the finished coffee.
Hit 36 g. Start the virtual shot and stop it at your target.
Now it is time to make coffee
Get an overview first. Then work through each action at your own pace.
The stopwatch starts only when you tap Start. It continues counting across page changes if your browser allows storage. No alarm.
Where does rinse water go?
A · What to observePaper fits; the serving vessel is empty afterwards.
How to correct itDiscard rinse water before adding coffee.
You start the motion. A shortened illustration, not a brewing timer.
Step 1 of 4
Insert the paper, rinse it with hot water and discard the rinse water. Place the filter and jug on the scales.
The rinse water does not belong in the finished coffee.
Is the coffee bed level?
A · What to observeA small movement evens out mounds and gaps.
How to correct itShake the filter gently, then tare the scale.
You start the motion. A shortened illustration, not a brewing timer.
Step 2 of 4
Grind 15 g Grind the coffee medium, add it and gently shake the filter until the bed is level. Tare the scales.
A level surface helps ensure even wetting.
Does water reach the edges?
A · What to observeThe whole bed darkens; no dry islands remain.
How to correct itWet remaining dry spots, then keep the planned pause.
You start the motion. A shortened illustration, not a brewing timer.
Step 3 of 4
Start the timer and wet all the coffee with about 45 g Water. Wait approximately 30–45 seconds.
The 45 g already count towards the 250 g Total water.
Does the bed stay calm while pouring?
A · What to observeCalm pours flow through the bed without churning it.
How to correct itPour calmly in the planned portions, then let it drain.
You start the motion. A shortened illustration, not a brewing timer.
Step 4 of 4
Continue pouring in two or three steady portions until a total of 250 g of water has been reached. Let the filter drain, swirl the pot and taste after cooling briefly.
Note the brewing time, but decide by taste.
All steps completed
Take your time tasting. If you want to change something, focus on one setting next time.
Schematic movement and illustrative AI images. Animations shorten the action; follow the quantities, wait times and safety guidance in the text.
If the flavour is not quite rounded yet
Grind slightly finer next time and keep the other variables the same.
Grind slightly coarser; also check paper placement and excessive agitation.
Why it works
With the V60, you pour water by hand through a bed of coffee and a paper filter. Your pouring technique and grind affect how the brew flows and tastes. The paper retains many fine particles, usually giving the cup a clean character. Taste determines whether the recipe works. Brew time is a clue, not a quality seal.
You need a V 60 with matching filter paper, a large enough cup or jug, scales, a timer and a kettle. A grinder makes adjustments easier. Pre-ground coffee works too, but then you cannot use grind size as a variable. A gooseneck kettle is nice to have, but it is no membership card to the coffee club.
To get started, use 15 grams of medium-ground coffee and 250 grams of water at around 92 to 94 degrees. This is a guide based on the manufacturer's recipe, not a universal rule. The water quantity means everything you pour in. Less ends up in the cup because the grounds retain water.
Record the total time on your first attempt, but do not chase a particular second. A suitable time for one coffee can be different for the next. Filter paper, roast, grinder and pouring technique all affect the process. A steady, repeatable pour is more useful at first than five different circular motions.
If the cup tastes sharp and thin and drains unusually quickly, try a slightly finer grind next time. If it tastes harsh and dry and the water pools for a long time, try a slightly coarser grind. These are clues, not an automatic diagnosis. Clogged paper or excessive agitation can also slow drainage.
Brew twice with the same quantities and water temperature. Change only the grinder setting by one small step. Write down three words for each cup: how intense is it? How pleasant is the acidity? What does the aftertaste feel like? You do not need a professional flavour vocabulary. Rounded, juicy or dry is quite enough.
Keep the version you enjoy finishing. If neither suits you, return to the starting setting and check water and beans next. This builds a recipe that suits your kitchen, rather than a collection of conflicting tips.
Dispose of the paper and grounds, rinse the filter and let it dry. With glass and ceramic, pay attention to temperature changes and stable surfaces. The next cup begins with clean equipment, not last week's deposits.
Frequently asked
No. A controlled stream of water is enough to begin with. A pouring kettle makes repetition easier.
Some stays in the grounds and filter. That is normal.