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V60 Ratio Calculator: Dose, Water & Pours

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Build your V60 recipe

g
1:16.0
Bold (1:14)Bright (1:18)

Total water

V60 02

320g

Bloom

50g

Water (fl oz)

10.8fl oz

Target time

2:30-3:30

Pour schedule (scale readings)

Bloom

50 g · 45s

Pour 1

to 140 g

Pour 2

to 230 g

Pour 3

to 320 g

Coffee to water by weight

Next: Draining slower than the target time? Grind coarser. Faster and sour? Grind finer. Change the grind before the ratio.

Brew this with the step timer →

The math behind the calculator

Total water = dose × ratio. The bloom is 2.5× the dose, and the rest of the water is split evenly across the pours you choose, so each step shows the cumulative scale reading to pour up to.

The target time comes from the V60 size: smaller cones drain faster. If your brew lands outside it, adjust the grind; the ratio sets strength, the grind sets extraction.

How to use the result

  1. 1Rinse the filter with hot water and discard it.
  2. 2Bloom with the bloom amount and wait 45 seconds.
  3. 3Pour up to each scale reading on the schedule.

Common mistakes

  • Skipping the filter rinse (papery taste).
  • Pouring straight onto the filter walls.
  • Changing ratio when the grind is the problem.

What this calculator assumes

Every fixed figure the maths uses, so you can check the result against your own gear.

  • Water is taken as 1 g per ml, so the scale reading in grams equals millilitres.
  • Bloom water is 2.5× the coffee dose, left for about 45 seconds.
  • Pours after the bloom are equal in size; the schedule shows cumulative scale readings.
  • Water temperature is assumed at about 93-96°C (200-205°F) for medium and light roasts.
  • Brew times assume a medium-fine grind and paper V60 filters, rinsed before brewing.

What you need

The kit that makes the numbers above repeatable.

  • Hario V60 dripper: the 02 suits one to two mugs; the 01 is for single cups and the 03 for big batches.
  • V60 paper filters: tabbed cone filters sized to your dripper. Rinse them first.
  • Burr grinder: set to medium-fine, about table salt. Blade grinders make uneven grounds that drain unpredictably.
  • Scale with a timer: 0.1 g resolution helps for doses under 20 g; the calculator gives every pour as a scale reading.
  • Gooseneck kettle: a narrow spout lets you pour slowly and aim, which keeps the bed even.
  • Fresh beans: roasted within the last few weeks; very fresh beans bloom harder, so give them the full 45 seconds.

Step by step

Follow along with the calculator's scale readings.

  1. Heat water to about 93-96°C (200-205°F); use the cooler end for dark roasts.
  2. Rinse the paper filter with hot water, then pour that water away. This also warms the dripper and cup.
  3. Add the ground coffee, shake the dripper gently to level the bed, and tare the scale.
  4. Start the timer and pour the bloom amount, wetting all the grounds. Wait about 45 seconds.
  5. Pour in slow spirals from the centre outward up to each scale reading, avoiding the paper walls.
  6. After the last pour, give the dripper a gentle swirl so the bed drains flat.
  7. Let it drain completely. A 02 brew usually finishes between 2:30 and 3:30.

Which ratio should you use?

Ratio sets strength; grind sets extraction. Change one at a time.

RatioTastesUse it for
1:15Fuller body, more intenseDarker roasts, milk, or when you want a stronger cup
1:16BalancedThe everyday starting point for most beans
1:17Lighter, brighter, tea-likeLight roasts and fruity single origins

Common problems and fixes

Read the cup and the brew time, then change one thing.

ProblemLikely causeFix
Sour, thin, drains fastGrind too coarse or water too coolGrind finer by one or two steps; check water is near 93-96°C
Bitter, harsh, drains slowlyGrind too fine, or too many finesGrind coarser; pour more gently so fines do not clog the filter
Drains unevenly, channel down one sidePouring on the walls or an uneven bedPour in the centre, swirl after the bloom and after the last pour
Weak but not sourRatio too lightMove from 1:17 toward 1:15 before touching the grind
Papery tasteFilter not rinsedRinse every filter with hot water first

"If you want a coffee that is close to V60 but more forgiving of pour technique, a flat-bottom dripper or the Chemex is worth a look; for hands-off brewing, a good drip machine set at the same 1:16 ratio gets you most of the way."

Grinders That Suit a V60

A V60 shows every flaw in the grind. These burr grinders handle medium-fine evenly, from an electric filter grinder to a hand grinder.

Baratza Baratza Encore ESP4.6

Baratza

Baratza Encore ESP

An electric grinder with micro-stepped adjustment under $300 and Baratza's repair-friendly design, spanning espresso through French press.

Check price on Amazon

Frequently Asked Questions

Quick answers before you buy.

1:16 is the usual starting point: 15 g of coffee to 240 g of water.

Go to 1:15 for more body or 1:17 for a lighter, brighter cup.

Change the grind before the ratio if the brew time is off.

About 15 to 25 g.

At 1:16, 20 g takes 320 g of water and gives roughly 280 ml in the cup once the grounds keep their share: one large mug.

About 2:30 to 3:30 for a 02 from the first pour to the end of the drawdown.

Much longer usually means the grind is too fine; much shorter and sour means too coarse.

Fresh coffee releases carbon dioxide when wet.

A bloom of about 2 to 3 times the coffee weight, left for 30 to 45 seconds, lets the gas out so the later pours extract evenly.

Three is the common default.

Fewer, bigger pours keep the bed hotter and brew faster; more, smaller pours are gentler and slow the drawdown.

Keep the total water the same.

Medium-fine, a little finer than drip, like table salt.

Use the brew time to fine-tune it.

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