V60 filtering is standard in specialty coffee shops. But the difference between an average cup and an exceptional one is determined by three factors: grind, ratio, and flow. The goal is a balanced extraction of live acidity and sweetness, with barely acceptable bitterness. This begins with adjusting the grind to achieve a filter time between 2:15 and 3:00 minutes for most medium-roasted washed beans. A finer grind increases contact area and increases extraction, but risks clogging and bitterness; a coarser grind reduces extraction and results in a “watery” cup with a dull flavor.
The ideal ratio frequently used by coffee experts is 1:15 to 1:16. Start with 15 grams of coffee to 240–250 grams of water. Water should be at 92–96°C, depending on the roasting temperature and freshness of the beans: the lighter the roast and the fresher the coffee, the more people tend to use a higher temperature to soften the acidity and bring out the sweetness. The concept of “multi-pour” has flourished to achieve a cleaner extraction profile: pour 30–40 grams of water for 30–45 seconds, followed by equal pulsed pours until the final weight, while maintaining a constant water level above the bed and avoiding scratching the filter.
Water chemistry matters: A little hardness is beneficial. The presence of calcium and magnesium cations within a moderate range improves the dissolution of aromatic compounds. Completely demineralized water gives a flat cup; excessively hard water increases hardness. If you can't measure minerals, use "mineral-balanced" bottled water as a safe measure.
Paper and vortex are crucial. White V60 paper often gives cleaner results than brown, but rinse it thoroughly to remove the papery taste. Gently rotating the vortex after each pour evens out the bed and prevents channels. Observe the bed at the end: a flat surface indicates a consistent flow, and a clean conical bottom without heavy mud means a proper grind. Note your target extraction weight within 18–22% as a practical reference via systematic tasting. Ask yourself about the balance of acidity, sweetness, and body after the cup has cooled slightly; errors are more noticeable at room temperature.
Bottom line: There's no magic formula. Start with a 1:15.5 ratio, 94°C, 2:40 time, and pulse even pours with gentle rotation. Adjust the grind first, then the temperature, and then the water ratio. This approach will result in a consistent, quality V60 that reflects the brew's character rather than obscuring it.