This note contains a time script to pour a [[V60]] cup based on [a video by James Hoffmann](https://www.youtube.com/watch?v=1oB1oDrDkHM). ## Preparation For a light or medium roast, it is recommended to use 15 grams of coffee beans to 250 grams of water, which is equivalent to a **6g of coffee per 100g of water**. Some relevant conversions for different sized cups include: - 9g of coffee to 150g of water - 12g of coffee to 200g of water The coffee is recommended to be ground **slightly finer than usual** for a V60 pour. The video offers an example of the ground. For a plastic V60, it is very important to **rinse the paper and pre-heat the brewer using hot tap water**. The water is expected to be boiled at 100 Celsius, with no much worries on that side. It is possible to adjust the temperature to the roast: around 90C for dark roasts, and 95C for medium roasts. Pour a constant stream (around 4-5g per second) in a circular motion, close to the coffee bed, to prevent channeling. During the process, we must **pour water in 20% blocks**, which means that for 200g of water each block represents 40g. Adjust accordingly to each of the cup sizes above. ## Pour | Time | Step | | ----------- | ----------------------------------------------------- | | Before | Put the grounds in the brewer, make a little volcano. | | 0:00 - 0:15 | Pour to **40g** of water | | 0:15 - 0:45 | Give it a gentle swirl, let it bloom. | | 0:45 - 1:00 | Pour up to **80g** | | 1:00 - 1:10 | Pause. | | 1:10 - 1:20 | Pour to **120g.** | | 1:20 - 1:30 | Pause. | | 1:30 - 1:40 | Pour to **160g.** | | 1:40 - 1:50 | Pause. | | 1:50 - 2:00 | Pour up to **200g.** | | 2:00 - 2:05 | Gently swirl. | | 2:05 - On | Let it brew until the bed is dry. | The total brew time depends on a myriad of factors but should be around the 3 minutes mark on the timer.