The basic ratio is often 6 grams of coffee per 100 grams of hot water (or 1:17 ratio) when you’re using the single-cup V60 vessel. Since the pour is key to yielding a delicious cup from the V60 you'll need a gooseneck kettle to control the pour. But don't fret, if you don't have one we'll provide a modified how-to tutorial that requires a little less of a controlled pour.
Bring the kettle to the point where boiling begins. You'll want the water to be about 205°F when starting your brew, so by the time you're ready to soak the grounds, the water should have dropped a few degrees to be about the temperature you're looking for. This is where an instant read thermometer is helpful.
Place filter, then rinse it to reduce the paper-like taste. Discard the water. Add grounds and shake gently to settle the grounds to an even level.
Slowly wet the grounds evenly just enough to get the coffee blooming. Pouring off about 15% (or 60 grams) of water should be good. Be careful throughout the entire brewing process to avoid stirring up the coffee bed. Once you're done wait about 20 seconds for the bloom to complete (usually indicated by the the settling of the bubbles/gases escaping). Duration: 45 seconds
Here comes the tricky part, the V60 is not as forgiving as the Chemex or other pourover devices. Pour water continuously over the center of the coffee bed in a small circle about 10 times, then move to the edge of the coffee bed and pour two circles (but don't hit the sides of the device). Repeat this process, moving to the center pouring about 10 circles, followed by two circles over the edge of the coffee bed, until most or all of the water is gone. If your using a scale the final weight should be 400 grams with the grounds and water. Duration: 2 min. 30 sec.
Allow all the water and coffee to drain. Duration: 1 min.
Rinse your V60 for next time and enjoy!
See the modified how-to recipe below if you don't own a gooseneck kettle.