My V60 Recipe: Chasing Acidity, Syrupiness & Sweetness ☕ I don’t believe there’s one perfect V60 recipe for every coffee. Different origins, varieties, processing methods and roast levels can behave very differently. However, my signature go-to recipe the one that I enjoy most is: * Overall ratio: 1:15 * Brewed water: 1:13 * Bypass: Remaining water to reach 1:15 For a coffee dose of C grams: 1. Bloom: C × 3 2. First pour: C × 5 3. Second pour: C × 5 4. Bypass: Remaining water to reach C × 15 I use bypass to reach my desired final ratio while keeping my brewing approach consistent. My brewing preference I like coffee that’s acidic, syrupy and sweet. I enjoy a cup where the acidity is lively, the sweetness is noticeable, and the body gives it a pleasant syrupy But here’s what I’m curious about: How do you approach your V60 brewing? Do you prefer a bright, acidic cup, a sweet and balanced one, or something heavier and more syrupy? I’d love to hear your recipe, but more importantly, I’d love to know WHY you brew that way. * What taste are you trying to bring out? * Do you change your pouring technique depending on the coffee? * How do roast level and processing influence your recipe? * Have you discovered something through experimentation that changed how you brew? There isn’t necessarily a right or wrong recipe here. Every experiment teaches us something. Share your recipe, your reasoning, and what you’ve learned. Let’s learn from each other’s cups.

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