Short answer: The base recipe: a 1:16 ratio — 15 g of coffee to 240 g of water. Water between 90 and 96 °C, and a total extraction time of 2:30 to 3:30. A medium grind, close to coarse table salt. Those three numbers are enough to start; the rest is fine-tuning.
Manual pour-over looks complicated because everyone who explains it starts with bean origins and growing regions. The truth is you need three numbers and a scale.
The three numbers
The ratio: 1:16
For every gram of coffee, 16 grams of water. For a single cup: 15 g of coffee and 240 g of water. The accepted range is 1:15 to 1:17 — less means a heavier, stronger cup; more means lighter and clearer.
This is where the scale earns its place. A spoonful varies in density between beans, and the 0.1 g scale in the Green Lion V-60 PRO set removes the guesswork.
Temperature: 90 to 96 °C
Water straight off the boil (100 °C) scorches the coffee and produces bitterness. The practical fix: boil, then wait 30 to 45 seconds before pouring.
Time: 2:30 to 3:30
From the first drop of water to the last drop into the carafe. Faster means under-extraction (sour taste); slower means over-extraction (bitter).
The steps
- 1. Rinse the filter: put the paper filter in the dripper, pour hot water through it, then discard the water. This removes the paper taste and preheats the gear.
- 2. Weigh and grind: 15 grams, medium grind. Grind immediately before pouring.
- 3. The bloom: pour only 45 g of water (three times the coffee weight) and wait 30 to 45 seconds. You will see bubbles — that is carbon dioxide escaping, a sign of fresh coffee.
- 4. Pour in stages: continue to 240 g over two or three pours, in a circular motion from centre outwards. The gooseneck spout is what makes this possible.
- 5. Let it draw down: everything should finish between 2:30 and 3:30.
Troubleshooting
| Taste | Likely cause | Fix |
|---|---|---|
| Sour or weak | Under-extraction — water passed too fast | Grind finer · raise temperature slightly · pour slower |
| Bitter or harsh | Over-extraction — water sat too long | Grind coarser · lower temperature · pour faster |
| Watery, no body | Too much water in the ratio | Reduce water or add coffee toward 1:15 |
| Draining very slowly | Grind is too fine | Grind coarser |
The tools you actually need
A dripper, filters, a gooseneck kettle, a scale and a grinder. The Green Lion V-60 PRO set brings them together: a ceramic-burr grinder, a 600 ml kettle, a 0.1 g scale with timer, a dripper, two stainless cups and 100 filters — in a hard case.
Frequently asked questions
What is the coffee-to-water ratio for V60?
The common ratio is 1:16 — 15 g of coffee to 240 g of water. The accepted range is 1:15 to 1:17.
What water temperature should I use?
Between 90 and 96 °C. Boil the water, then wait 30 to 45 seconds before pouring.
How long does a V60 brew take?
Between two and a half and three and a half minutes from the first pour to the last drop.
What is the bloom?
Pouring a small amount of water first (three times the coffee weight) and waiting 30 to 45 seconds for carbon dioxide to escape the coffee.
Why is my coffee sour?
Usually under-extraction. Grind finer, raise the water temperature slightly, or pour more slowly.
Do I need a gooseneck kettle?
In practice yes. The narrow spout allows a slow, precisely placed pour; an ordinary kettle digs into the coffee bed and ruins the extraction.
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Sources: Kit contents and specifications from the Green Lion V-60 PRO packaging and authorised retailer listings · ratios, temperatures and times reflect established specialty-coffee practice, given as guidance ranges rather than binding standards.