The V60 is one of the more forgiving pour-over brewers once you understand what each variable does. The common mistake is treating it as a precise ritual rather than a set of adjustable levers. Here's how to think about each one.

Start with the ratio: 60g per litre

A 1:16 ratio (coffee to water by weight) is a good starting point for most V60 brews. 18.75g of coffee to 300ml of water for a single cup. If the cup tastes weak, use slightly more coffee or grind finer. If it tastes bitter or harsh, grind coarser or use slightly less coffee. Adjust one variable at a time. A kitchen scale is not optional here. Volume measurements for coffee are too imprecise to be useful.

Water temperature: 92-96°C for most roasts

Lighter roasts extract better at higher temperatures (94-96°C) because the cell structure is denser and needs more energy to open up. Darker roasts extract more easily and can be brewed at 90-92°C to avoid bitterness. If you don't have a temperature-controlled kettle, boil the water and wait 45-60 seconds before pouring. That typically drops the temperature from 100°C to around 93-94°C. For the Kochere Washed, we use 94°C. For the Guatemalan, 92°C works well.

The bloom and the pour

Start with a bloom: pour twice the weight of coffee in water (so 37.5ml for an 18.75g dose) and wait 30-45 seconds. This lets the CO2 escape and ensures even extraction. Then pour the remaining water in slow, steady circles, keeping the water level consistent. Total brew time for a 300ml cup should be 2:30-3:30. If it's draining faster than 2:30, grind finer. If it's slower than 3:30, grind coarser.

The most common mistake

Pouring too fast. A fast, aggressive pour agitates the grounds unevenly and can channel. Water finds the path of least resistance through the bed rather than extracting evenly. Slow, controlled pours give you a more even extraction and a cleaner cup. A gooseneck kettle helps significantly here. It's not strictly necessary, but it makes the pour much easier to control.

The Kochere Washed is the roast we'd recommend for learning V60 technique. It's clean enough that you can taste the difference when your extraction is off, which makes it a useful feedback tool.