How to Brew V60 Pour-Over Coffee: The Ratio Guide
The V60 is the pour-over that made filter coffee a home ritual — a simple cone that, with the right ratio and a steady pour, produces a clean, bright, aromatic cup that shows off a good single origin. It looks intimidating and isn't. Nail three things — ratio, grind and pour — and you'll brew a better cup than most cafés.
What you'll need
- A V60 dripper and filters — plus a gooseneck kettle and a scale for accuracy. Find them in coffee brewing accessories.
- A burr grinder for an even, medium grind — a hand grinder like the Kinu M47 is ideal for pour-over.
- Fresh single-origin beans. Light-to-medium roasts shine here. Single origins from roasters like INTELLECT and La Cabra are a great place to start — see specialty coffee in Dubai.
The golden ratio
The V60 standard is a 1:16 ratio — 1 gram of coffee to 16 grams of water. A reliable single cup is 15 g coffee to 250 g water. Want it stronger? Move toward 1:15. Lighter and more tea-like? Try 1:17. Weigh everything — volume measurements are the number-one reason home pour-over tastes inconsistent.
Grind size
Aim for a medium grind, roughly the texture of table salt. Too fine and water drains slowly and over-extracts (bitter); too coarse and it rushes through and under-extracts (sour and weak). If you're dialling this in, our guide to grind size and roast profile breaks down how grind changes the cup.
Water temperature
Use water at 92–96°C — just off the boil. In the UAE, filtered water makes a real difference to clarity and flavour, so brew with filtered rather than straight tap water where you can.
Step by step
- Rinse the filter. Place the paper filter in the V60 and pour hot water through it to remove papery taste and warm the vessel. Discard that water.
- Add coffee. Add 15 g of medium-ground coffee, tap level, and place the whole thing on your scale. Tare to zero.
- Bloom. Start a timer and pour 45 g of water to wet all the grounds. Wait 30–45 seconds — fresh coffee will bubble and swell as it releases gas.
- Pour in stages. Pour slowly in circles to 150 g, pause, then top up to 250 g. Keep the pours gentle and central, avoiding the filter edges.
- Draw down. Let it finish dripping. Your total brew time should land around 2:30–3:00 minutes. Swirl, serve, and enjoy.
Troubleshooting
- Sour or weak? Under-extracted — grind finer or brew a touch hotter.
- Bitter or harsh? Over-extracted — grind coarser or lower the temperature slightly.
- Draining too fast/slow? Adjust grind first; it's the biggest lever you have.
Prefer something cold?
Same beans, no kettle: try our cold brew coffee at home method for smooth iced coffee that's perfect for UAE summers.
Frequently asked questions
What is the best ratio for V60 pour-over coffee?
A 1:16 coffee-to-water ratio is the standard — for example 15 g of coffee to 250 g of water. Use 1:15 for a stronger cup or 1:17 for a lighter one.
What grind size should I use for a V60?
A medium grind, roughly the texture of table salt. Finer grinds over-extract and taste bitter; coarser grinds under-extract and taste sour.
What water temperature is best for pour-over?
92–96°C, just off the boil. Filtered water gives a cleaner, clearer cup.
How long should a V60 brew take?
Around 2:30 to 3:00 minutes total, including a 30–45 second bloom.
