A glass carafe with a black V60 dripper and paper filter set up for brewing coffee, with a manual coffee grinder in the background.

August 05, 2025

how to brew a great V60 at home (no experience needed)

So, you’ve decided to dive into the world of filter coffee. Great choice.

Previously, we've looked at the differences between filter and espresso. In this post, we’re getting hands-on with one of the most popular and approachable filter methods out there.

Although the V60 can look intimidating at first, with a little guidance anyone can brew a bright, clean, and delicious cup at home. No barista training needed.

Person holding a black V60 coffee dripper with a flat base, wearing a white t-shirt.

the iconic cone shape of a V60

what is a V60?

The V60 is a cone-shaped dripper made by Hario, designed to sit on top of your cup or a server. You pop in a paper filter, add coffee grounds, and pour hot water over it in stages. Gravity does the rest.

The result? A light, nuanced cup that highlights the character of the coffee. If you enjoy exploring flavour notes and prefer a smoother brew, this is for you.

what you’ll need

Before you get started, gather your equipment:

V60 cone dripper
matching filters
freshly ground filter coffee
grinder (burr grinder recommended)
kettle, ideally gooseneck for better control (but a standard kettle is fine to start)
scales (optional, but helps with consistency)
timer or phone stopwatch
your favourite mug or server

Hands holding a Felicita ARC digital coffee scale, with the product box visible in the background.

scales give you precision with every brew

grind size

Grind size is very important for making a good V60 and your grinder will have a range of settings for V60 specifically.

For example, the recommended V60 setting on a traditional Comandante grinder is 20-30 clicks. For this Timemore grinder, it's 10-13 clicks.

At Bell Lane, we try to grind as fine as we possibly can. Once our brew becomes astringent or too dry, we know we've pushed it too far. From there, we usually bring it back a click or two.

Check the recommended settings for your grinder and play with each point in the range (and beyond) to see which setting works best for you.

coffee dose

It's also important to think about both water volume and coffee dose. A good starting ratio is 16:1. That means for every 1g of coffee, use 16g (or 16ml) of water. So, for a 20g coffee, use 320ml of water.

From there, you have a good base to experiment with the weight of coffee grounds and the volume of water. Adjust up or down depending on your preferences.

water matters

Use fresh water, ideally soft water, to avoid flavour loss. Although you'll see many recommendations for your water temperature to be around 92–96°C, at Bell Lane we brew just off the boil at 100°C.

This is because our lighter roast profile for filter coffees allows for a boiling hot brew.

Person pouring hot water from a gooseneck kettle into a paper filter inside a V60 dripper, placed on top of a glass carafe.

variables, like water, influence your final cup

step-by-step guide

1. rinse & preheat

Place the filter paper into your V60 and rinse it with hot water. This removes any papery taste and preheats your dripper and mug or server. Discard the rinsed water.

2. add coffee grounds

Place your V60 on the mug or server, add your coffee grounds, and gently shake to level the bed.

3. pour 1: the bloom

Start your timer and pour just enough water to saturate all the grounds. About 30–50g. This allows the coffee to “bloom” as carbon dioxide is released, leading to better extraction. Wait for about 30–45 seconds.

3. pour 2: main pour(s)

Continue pouring in a slow, circular, or spiral motion. Start from the centre, work your way out and back in. Always aim for the coffee grounds and avoid pouring directly onto the filter.

You can do this in one or two pours until you reach your total water weight (250g). Aim to finish pouring by around 1:30–2:00 minutes.

4. let it drip

Allow the water to drain completely. Your total brew time should be around 2:30–3:00 minutes. If it’s running too fast, your grind may be too coarse. If it goes too slow, your grind is probably too fine.

5. the stir

Once your coffee is brewed, give it a quick swirl or a stir with a spoon. Why? When coffee is filter brewed, the heavier compounds and flavours sink to the bottom while the lighter aromas and flavours rise to the top. A quick swirl or stir will bring them all together for a more balanced cup.

Then? Sit back, relax, and enjoy.

Hand swirling freshly brewed filter coffee in a glass carafe, preparing to pour into a white cup, with a green potted plant in the background.

swirl your fresh brew to integrate all the flavours

pro tips for better V60 brews

Don’t stress about perfection. Even small improvements (like a consistent grind) make a big difference.

Taste and adjust. Each coffee is different. Experiment with the variables like grinder, grind size, water temperature, and water volume to fit the settings that you enjoy most.

filter coffee

Try different coffees to see what you like (and don't like). Our filter collection is a great place to start and if you'd like a new coffee delivered to your door every month, explore our filter subscriptions. Each one is carefully selected and freshly roasted by our Head Roaster, Niko Sunko.

Before we dive into the fascinating tale of Los Castaño Coffee Farms, let's take a moment to uncover why we chose this exceptional coffee. Over the last years the current trends are leading to focus on special fermentation practices that often deliver the cup profile where fermentation is more pronounced than coffee itself. When selecting this Castillo our intention was to remind us that a beautiful crisp washed is still something that will always stay on top of our list. In the world of specialty coffee, where dedication and passion converge, there are stories that stand out. Brothers Alfredo and Eunilver Castaño’s journey is one etched with unwavering determination. We are proud to introduce their exceptional coffee to the Standart community. Producers: Alfredo & Eunilver Castaño Farms: El Recinto & El Futuro Municipality: Santuario Department: Risaralda Variety: Castillo Process: Washed, 360h Extended Fermentation Cup notes: Floral, Raspberry, Lemongrass, Caramel In the picturesque landscapes of Colombia's Santuario region lies a tale of resilience, dedication, and an unwavering passion for coffee. Meet Alfredo and Eunilver Castaño, the brothers behind the renowned Los Castaño coffee farms. Through adversity, conflict, and challenges, their journey has transformed barren lands into thriving coffee plantations. This is all while uplifting their community and producing exceptional coffee. Alfredo and Eunilver Castaño's connection to coffee runs deep. From their earliest memories, they played among coffee plants, learning the art of cultivation from their parents. As youngsters, they embraced the traditions of planting and nurturing coffee, gaining an intimate understanding of the craft. At just twelve years old, they left school to support their family by working full-time on coffee farms. Despite the challenges, Alfredo continued his studies and eventually earned his Baccalaureate. In 1995, the Castaño family purchased a plot of land, marking the birth of El Recinto farm, meaning 'Enclosure.' With relentless determination, they transformed rugged terrain into a conventional coffee farm. Through hard work, they built a wooden dwelling from harvested wood, nurturing both the land and their dreams. However, life had other plans, and the civil war in 1999/2000 forced them to leave their farm for nearly a year. The civil war brought immense challenges. The dense forests that once surrounded farms became corridors for guerrilla movements, disrupting lives and businesses. Forced to flee the city of Pereira, the family endured loss and turmoil. During that time, Eunilver worked as a farm manager and saved diligently. With his savings and a small loan, he purchased a 20-acre coffee farm from his aunt, aptly named El Futuro, or 'The Future.' He restored the neglected land, and both brothers together began their coffee planting El Futuro became a symbol of rebirth, complete with a thriving coffee crop, a home for Eunliver's family, and advanced processing facilities for both of their farms. In 2012, the brothers, along with local families, founded Asocafe Tatama, a collective of high-quality coffee producers. This alliance aimed to enhance coffee value and uplift living standards through collaboration. With 95 families joining the association, their efforts gained momentum. The collaboration attracted Socodevi, an NGO, and Q Processing instructor Hernando Tapasco, who played a pivotal role in shaping the future. Under Hernando Tapasco's guidance, the Castaño brothers discovered new coffee processing techniques. Their pursuit of excellence led them to specialty coffee, where they could surpass commodity prices. Eunilver focused on production, while Alfredo became a Level 2 Q Professor at the Coffee Quality Institute. Their joint efforts honed their skills in fermentation, processing, and drying, resulting in remarkable coffees. The story of Los Castaño coffee farms is a remarkable tale of triumph over adversity. Alfredo and Eunilver Castaño's unyielding passion, even in the face of conflict and challenges, has transformed their family's lands into flourishing coffee havens. Their dedication, unity, and commitment to quality have yielded exceptional coffee and inspired an entire community. BREWING GUIDE Pour-over V60 02 Coffee to water/ratio: 22g coffee to 340g water 1:15.45 Grind: Medium-fine grind. 20 clicks on Comandante, 7 on EK43 (1-11 dial) Water temperature: 96°C Method: Pre-rinse filter, bloom with 50g, at 30 sec pour up to 180g, at 1:15 pour up to 340g final weight. Brew time: 2:30 – 2:45 French Press Coffee to water/ratio: 1:15 Grind: Medium-fine grind. 20 clicks on Comandante, 7 on EK43 (1-11 dial) Water temperature: 97°C Method: Pour total volume, break the crust after 4:00 min, leave to sit and serve at 10:00 SHAKE-UP Having just moved into our new roastery earlier this year, it seems the perfect time for a brand refresh. Until the brand launch this October we will still send out coffee in our existing bags! Alfredo and Eunilver Castaño's connection to coffee runs deep. From their earliest memories, they played among coffee plants, learning the art of cultivation from their parents. As youngsters, they embraced the traditions of planting and nurturing coffee, gaining an intimate understanding of the craft. At just twelve years old, they left school to support their family by working full-time on coffee farms. Despite the challenges, Alfredo continued his studies and eventually earned his Baccalaureate. In 1995, the Castaño family purchased a plot of land, marking the birth of El Recinto farm, meaning 'Enclosure.' With relentless determination, they transformed rugged terrain into a conventional coffee farm. Through hard work, they built a wooden dwelling from harvested wood, nurturing both the land and their dreams. However, life had other plans, and the civil war in 1999/2000 forced them to leave their farm for nearly a year.

Discover more

June 10, 2022

Gesha

Gesha became very popular after it was first presented on the WBC stage and that’s how all the “Gesha hype” started. However, it is important to say that the variety originates from Ethiopia and carries beautiful floral, delicate, and sweet notes that I, as a roaster, love. Although today with different fermentation techniques some lots in my opinion are taken to a different level where Geisha profile is muted, and we taste the fermentation style in the cup over the variety. Saying that this was my guideline when I was choosing the lots for us. Since this was our first Gesha release I was looking for lots that in my opinion are free of any “modulated” flavours. As I can recall, I first tried Gesha 7 years ago. It was a natural from Finca Hartmann. It was beautiful and I can still remember the time and place when I had it. Trying so many coffees over the past decade, it is amazing that I can still recall it so well. From that moment on I had this goal that one day I’ll be roasting it myself. So here we are 7 years later and I have three different lots, guess when you work towards something it has to happen one day. Logging more than 20k batches and with so much experience it came to me as a reward and a new challenge that I very much looked forward to. Every roaster has their style so now it was my moment to say this is the way it needs to be done. Timing for premium coffee came naturally to our roastery. We have roasted some beautiful coffee over the last few years that when we were brainstorming about bringing something special we all agreed it had to be Gesha to start with. Since I am a green buyer for the company this was my chance to choose the lots that highlight the characteristics of the variety. The Initial idea was to bring only washed and natural but I was asked to cup La Mina for feedback, it was outstanding - and that’s how we ended up with a washed, natural and honey processed Gesha. Monteverde was the obvious choice for me, as an advocate for washed process Monteverde was just beautiful, super floral, delicate, and pretty. Finding a natural was a bit of a challenge as the majority of lots I’ve cupped were not free of “ferment”. The amazing team from Colombian Spirit called and said “we have the natural that you are looking for” and they were right. Inmaculada is beautiful! The natural process was done so gently that you might ask yourself.. is it a natural? The honey processed La Mina brings a unique experience for those looking to try something with a bit of “funk” When it comes to brewing, I always recommend to everyone to explore and see what works for them when it comes to ratio, water temp, and brew time but we have added our suggested brew guide in the tasting notes for those looking for a guideline. However, I do highly recommend a good grinder like Comandante and using soft water for brewing. When drinking Gesha, expect coffee with no bitterness. It is very delicate and layered and should be enjoyed slowly allowing the flavours to unfold as it cools.