# James Hoffman ULTIMATE V60 TECHNIQUE - Brew ratio: 60 g/L (e.g. 15 g per 250 mL) > *Where **c** = g coffee and **w** = mL water = g water:* > w = c * (1000/60) = c * (50/3) > **w = (50/3)c** - Grind size: medium fine - Temperature: the hotter, the better (especially with lighter roasts) --- 1. Weigh/grind 15 g of coffee 1. Rinse paper filter with water just off the boil 1. Add coffee grounds to V60 1. Create well in the middle of the grounds 1. Start timer > **t = 0:00** 6. Add 2x coffee weight = 30 g of bloom water > Add water counterclockwise 7. Swirl the coffee slurry (counterclockwise) until evenly mixed > The aim is to wet all the coffee grounds by evenly mixing bloom water and coffee > Swirling is better than using a spoon 8. Bloom for up to 45 s > This allows CO2 to escape which will improve extraction > **t = 0:45** 9. Add water aiming for 60% of total brew weight = 150 g in the next 30 s > *This phase is critical!* > Since you already added 30 g bloom water, add 120 g in 30 s **(flow rate = 4 g/s)**. It seems that the flow rate is the most impactful element of this brew technique! > A full V60 is good to maintain high temperatures. > **t = 1:15** 10. Add water aiming for 100% of the total brew weight = 250 g in the next 30 s > Since you already added 150 g water, add 100 g in 30 s **(flow rate = 3.33 g/s)** > Pour a little slower than in the first phase, not too aggressively > **t = 1:45** 11. Stir 1x clockwise and 1x counter with spoon > This knocks off grounds from side wall 12. Allow V60 to drain a little 13. Give V60 a gentle swirl > This helps obtain a flat coffee bed at bottom of V60 for even extraction 14. Let brew drawdown > The higher the temperature, the faster the drawdown > Aim to finish drawdawn by **t = 3:30** 15. Enjoy!