Updated 8th January 2023

Hello, all you beautiful coffee lovers.

Happy New Year. I have been seeing a lot of posts on social media of people I know being gifted new coffee gear from family and or treating themselves to new coffee gear with money that was kindly gifted to them from loved ones.

This has sparked a lot of you reaching out to me via Instagram and asking for help on brewing and tips and tricks to get the best out of your new equipment and or coffee.

This is a fantastic opportunity for me to update this post, along with the Origami Dripper from 2021 and add a couple of new recipes that I have used since then. So, I hope that you enjoy these recipes and they help you grow in confidence with your new brewer. My ultimate hope is that you see these recipes as guidelines, not as gospel truth and that they spark inspiration for you to try and make your own recipes for the beans that you have on hand, your palate and particular likes.

As promised in my previous blog post, I am bringing you my top V60 recipes. These recipes have come from many years of brewing with a V60 and trying hundreds if not thousands (slight exaggeration) of different techniques and styles, which has given me a fantastic excuse to keep purchasing coffee!

The below recipes work well with a chemex, kalita wave, aeropress, april dripper, orea dripper etc.

For the 2021 recipes I will be using the same amount of coffee and water, which is:

15g of coffee and 250g of water.

This falls into what the coffee industry calls the golden ratio, 60g coffee to 1 Litre of water. (In simple terms, easy early morning before coffee mathematics). This is a widely used recipe the world over and is a great starting point for any brew/bean you use.

For the updated 2023 recipes I will be using 20g of coffee water and 300g of water.

So flick the kettle on, grind some of your favourite beans to a medium grind, grab your v60, a gooseneck kettle if you have one, a set of scales, and a timer and let’s dive right in.

Cartoon people diving into a cup of coffee — If you could dive into a cup of coffee would you?

Have you been enjoying these blog posts or watching the content I create over on Instagram? Would you be so kind to hit the button below to “Buy me a coffee?”. The support and donations really help as I can put it towards buying new equipment that allows me to continue creating the content you all love and enjoy!

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The Drumming Barista’s Top V60 Recipes - 2023

I like to call this “Lowering the number of coffees I am drinking in 2023”.

This is a fantastic recipe for a light/medium roasted Single-origin coffee. I say this as throughout the months of November and December that’s all I had the pleasure of drinking and every time it resulted in a seriously delicious cup of coffee.

The name comes from the fact that the recipe is:

20g of coffee, 300g of water and a brewing time of 3 - 4 minutes. Producing roughly 2 cups of filter coffee in one.

0’00 - Begin with a 75g bloom making sure to get all the coffee well saturated before giving it a good swirl.

0’40 - Pour another 75g of water beginning from the centre, working out to the edges and finishing in the centre of the bed. Give the V60 a gentle swirl here.

1’40 - Pour 150g of water with the first 100g beginning from the centre, working out to the edges and finishing with the final 50g in the centre of the coffee bed.

With the TBT (total brew time) ending between 3:30 - 4.

Side Note: With this brew after pouring the final 150g if the water is flowing too slowly, then swirl once to level the coffee bed and close up any slight channels that have been created in the bed through the pouring of the water.

Click here to see the recipe in action on Instagram.

60 X 5

A new pulse pours recipe that I used a couple of weeks back after not paying attention and pouring 60g of coffee instead of 50g for the bloom. So, I thought well let’s see what 5 x 60g pours can produce for me. There is no link to an Instagram video here as I haven’t recorded content with me using this recipe. (If I remember I place the link in this post when it is ready).

20g of coffee, 300g of water, a 10-second gap in between each pour and a brewing time of 4 minutes.

0’00 60g bloom with 5 gentle swirls.

0’40 60g pour

1’20 60g pour

1’50 60g pour

2’30 60g pour

4’00 TBT (total brew time)

The Drumming Barista’s Top V60 Recipes - 2021

I like to call this “The first coffee of the day.”

1 bloom pour followed by one long pour.
This method results in a syrupy sweet, thick silky mouthfeel and a balanced cup of coffee. Less agitation of the coffee bed results in a sweeter cup of coffee.

15g coffee - 250g water. Make sure you rinse your paper filter. Pour your ground coffee into the V60.

0’00 40g bloom - Pour only 40g of water into the coffee. Swirl the v60 to cover all the coffee with water. Watch as it bubbles and releases beautiful aromas. Hover your face over the V60 and breathe in the beautiful aroma’s that the coffee is releasing.
0’40 pour the remaining 210g of water over the bed of coffee. Start around the edges of the dripper and end in the centre.
1’30-1’40 is when you should be finished pouring the remaining water over the bed of coffee.
2’45 - 3’00 is when the brew should be finished dripping.

If the brew finishes before 2’45 - then your grind size is too coarse resulting in the water running through the ground coffee too fast. If it finishes after the 3’00 time mark then your grind size is too fine, you guessed it, resulting in the water taking longer to flow through the bed of coffee.
** please read the footnotes with a further description of this!

Pour into your favourite mug and enjoy your sweet and very balanced cup of filter coffee.

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The full body massage. Nah, just joking!

If only this recipe was able to give you a full body massage daily I would use it daily. But it does what it says on the tin. Following the below steps will result in a cup of coffee that is strong to taste, aroma and full-bodied due to more agitation of the coffee bed during the brewing process.

Sean, what do you mean when you say full-bodied?
Stay with me till the end and I will explain everything, I promise! **

15g coffee - 250g water. Make sure you rinse your paper filter. Pour your ground coffee into the V60. We are going to use 5 small pours in this recipe.

0’00 50g bloom - Pour only 50g of water onto the coffee. Swirl the v60 to cover all the coffee with water.
0’40 50g pour.
1’10 50g pour.
1’40 50g pour.
2’10 50g pour.
2’40 50g pour.
3’30 - 4 is when the brew should be finished.

The aim with these pours is to try and leave a 10-second gap in between finishing a pour and starting the next one.

Pour into your favourite mug and enjoy your rich, strong tasting and full-bodied cup of filter coffee.

The perfect combination of sweet and acidic!

Once again. Does what it says on the tin. This is a recipe that is the perfect meet in the middle of the above 2 recipes. The perfect combination of sweet and acidic.

For those of you like me who enjoy a coffee that is complex and makes you sit and think - this is the recipe for you. Consisting of 3 pours to give you a result in the cup that is syrupy sweet, bright, easy to drink with light acidity and just delicious. Perfect for those days where you have a bit more time on your hands to sit and enjoy. So a Saturday or Sunday morning perhaps.

15g coffee - 250g water. Make sure you rinse your paper filter. Pour your ground coffee into the V60.

0’00 50g bloom
0’40 100g pour
1’30 100g pour
2’30-2’45 is when the brew should be finished.

Pour into your favourite mug and enjoy your complex cup of filter coffee. Trust me, this recipe will leave you wanting a second cup straight after finishing the first.

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So there we have it, people. My top v60 recipes. I hope you enjoyed reading the above, I also hope that it gave you some new recipes that you haven’t tried before. If you give any of these a try, let me know in the comments below or slide into my DM’s on Instagram. Better still, get creating and record a video or reel and upload it to your Instagram so I can watch and share it.

Do you own a V60? If not, thanks heaps for supporting me by reading this post. Would you like to buy a V60? If so the incredible team at Espresso Ninja have all the equipment you need to get up and running, which can be purchased from their beautiful new retail store online or in person, like I mean everything! Make sure you take a look, give them a follow on Instagram and say hi from me.

Disclaimer - I have no affiliation to Espresso Ninja, I do not gain any benefits from the links, it is through genuine love, support and recommendation I bring these links to you. (Even though affiliation with Espresso Ninja would be very cool, so Martin or Pete if you are reading this what do you reckon? 😎)

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**Footnotes:

Well, I searched high and low on the interweb to find the easiest definition and came across this post from Special Coffee Italy that gives 3 easy to understand definitions which are as follows:

Coffee’s body is easily imaginable but perhaps not so easily noticeable. It is a feeling of heaviness and of some sort of “strength” that we can discern with coffee in the mouth, especially by pressing the tongue against the palate.
The definition of “body” is used to indicate the structure of the drink and corresponds to a certain coffee consistency felt on the palate.
The term “body” describes the physical properties and tactile sensations perceived by the mouth such as the sense of “heaviness” (or “mouthfeel”) as the coffee settles on the tongue.

Grind size: The way I explained the reason behind changing the grind size to the baristas I used to train, is by getting them to imagine 2 tubes are in front of them. One filled with rocks and one filled with sand. Now start pouring imaginary water over the top of both and watch what happens. What can you see? The water poured over the rocks flows really fast and drains a lot quicker, due to there being a less compact surface area for the water to find a way through, resulting in a shorter contact time between the water and coffee. Coarse grind.

Whereas the water poured over the sand flows a lot slower as it is working harder to break through the more compact surface area. Resulting in a longer contact time between the water and coffee. Fine grind.

The Drumming Barista

*UPDATED* The Drumming Baristas Top V60…

UPDATED The Drumming Baristas Top V60…