The Best V60 Ratio

I love my V60. I find it to be one of the most rewarding manual brew methods out there, capable of making excellent coffee if you know its ins and outs. The level of control it provides comes with a bit more effort and attention required compared to automatic machines, but in my opinion, it’s completely worth it.

In this article, I’ll walk you through everything you need to know about finding your perfect coffee-to-water ratio for the V60. You’ll learn the science behind brew ratios, how to dial in the ideal ratio for your beans and taste preferences, and how to adjust your technique based on different coffee origins and roast styles. Keep in mind that you still have to do some work yourself; the ratio that works best for me might not be the best for you. With that out of the way, let’s begin.

Why Coffee to Water Ratio Matters

The ratio of coffee to water is crucial for brewing a balanced, flavorful cup of coffee with any manual pour-over method, especially the V60. The coffee-to-water ratio you use directly affects two key elements of your final brew — extraction and strength.

Extraction refers to how much soluble material is dissolved from the coffee grounds into the brewed coffee. This includes both flavor compounds like sugars and acids, as well as bitter tannins and other less desirable elements. The percentage of the bean that gets extracted is determined mainly by your grind size, pouring technique, and brew time.

Strength refers to the concentration of dissolved solids from the beans in your final cup of coffee. Strength is primarily determined by your coffee-to-water ratio. The more coffee you have relative to the amount of water you use, the stronger the brew.

For the V60, you want a good balance between high extraction for balanced flavor, and an ideal strength to match the particular coffee. I find that ratios between 1:15 to 1:17 generally provide this balance, but you’ll need to dial it in for your specific beans, grinder, and tastes. Compared to immersion brewing like French press, optimizing the V60 ratio takes more precision, but yields a wonderfully clean, sweet cup when done right.

How to Determine the Best V60 Ratio

Figuring out your perfect coffee-to-water ratio for the V60 is an iterative process that requires tweaking and fine-tuning based on the results of your brews. It’s a highly personal process and not one I can do for you. I can, however, help you get started by sharing my starting points and explaining how I go about tweaking my coffee.

For light to medium roast coffee, I typically start with a ratio of 1:16 (for example, 15g of coffee to 240g of water). For darker roasts, I’ll often begin with a slightly higher ratio — around 1:15 — to compensate for the increased solubility of darker roasted beans. From there, pay close attention to the taste and adjust in small increments. Here are my troubleshooting steps:

• If the brew tastes thin, watery, or sour: lower the ratio by adding more coffee or reducing the water slightly. This increases extraction to balance acidity and boost the body.
• If the brew is bitter, astringent, or hollow: raise the ratio by using more water or a bit less coffee. This can help reduce the over-extraction of bitter compounds.

The V60 demands a light, even hand when pouring - let the physics of the filter do the work rather than stirring or agitating too much. When you nail the ratio and pour, you’ll be rewarded with a floral, juicy and nuanced cup highlighting your coffee’s inherent character.

If you want a more complete V60 brew guide, check out this detailed run-through of how I brew coffee with my V60.

Best V60 Ratio for Different Coffee Beans

The optimal coffee-to-water ratio can vary based on the particular beans you are brewing with. The properties of the coffee, including origin, processing method, and roast level all impact the solubility of compounds within the grounds and the flavor balance you are aiming for. Here are some tips:

• For light roast coffee: use a slightly higher ratio in the range of 1:16 to 1:17. The lower solubility of these lightly roasted beans means you need to use more water to hit the sweet spot for strength and extraction.
• For darker roast coffee: consider a lower ratio from 1:15 up to 1:16. The increased solubility of darker roasts means you don’t need as much water passing through the grounds to achieve ideal extraction without excessive strength.

Different origins often work best with different ratios. I use the following guidelines as starting points when I’m brewing a new bean:

• Central and South American beans: I enjoy a ratio of around 1:15 for coffees from Central and South America, as I find their chocolatey, nutty-tasting notes work best with more coffee.
• African beans: I like to go up to 1:16.5-1:17 for fruitier coffees like Ethiopians to achieve enough extraction to develop sugar and fruit notes without bitterness (P.S. These are my favorite beans to use in my V60)

For any coffee that tastes astringent and tannic, raise the ratio to dilute the strength and reduce the over-extraction of dry, bitter compounds regardless of their origin. Conversely, thin or sour coffee likely needs a lower brew ratio to build body and balance acidity even if it’s a light-roasted Kenyan.

There is a lot of room for personal preference too. Play with different ratios and let your taste buds be the judge. The V60 provides an ideal canvas for showcasing how origin, roast level, and ratio affect the flavor in your cup.

Wrapping Up: The Best Hario V60 Ratio

Ultimately there is no single perfect coffee-to-water ratio that works for all beans and palates when brewing with the V60. But by understanding the impact of the ratio on extraction and strength, starting with reasonable baseline ratios, and fine-tuning from there, you can consistently brew up sweet, nuanced cups that do your coffee justice.

I encourage you to taste your coffee, take good notes, and explore different ratios according to your beans and preferences. Finding your own ideal V60 ratio through hands-on experience is part of the reward of this wonderfully customizable manual brewing method.

Frequently Asked Questions

What is the best ratio to use with the Hario V60?

There is no single best ratio, but a good starting point is around 1:16 coffee to water. From there adjust in small increments according to taste. A balance of 1:15 to 1:17 will work for most beans. My recipes tend to favor lower ratios around 1:15, but you should test with your beans to see what suits your tastes. In general, I like to use 1:15 for medium and dark roasts and 1:16 for lighter roasts. I also tend to prefer higher ratios between 1:16 and 1:17 for African coffees with fruity flavor profiles and lower ratios between 1:15 and 1:16 for Central and South American coffees with chocolatey or nutty flavor profiles.

How do I figure out the right ratio for the V60?

Start with a baseline ratio in the 1:15 to 1:17 range. Taste and adjust the ratio up or down 1g of coffee or 5-10g of water at a time, based on whether the brew tastes too strong/bitter or too weak/sour. My general approach to troubleshooting V60 coffee is to grind finer when my coffee tastes watery and sour and grind more coarsely when my coffee tastes bitter and astringent. If my coffee doesn’t taste sour or bitter, but I still don’t like it, I adjust the strength. Bland, flavorless coffee is a sign that you’re not using enough coffee, whereas harsh, thick coffee means you’re not using enough water.

Can I use the same ratio for Chemex and V60?

Yes, you can, although the optimal ratio for each will depend on the beans you’re using and your preferences. I use a 1:16 ratio for both Chemex and V60 for medium and light-roast coffees. The big difference is how I grind my coffee for each method. I grind more finely for V60 than I do for Chemex since the thinner filters I use with the V60 don’t restrict the flow as much as the thicker filters I use with my Chemex.

Why is my V60 coffee weak?

If your V60 coffee is weak, tastes sour, or has a thin, watery mouthfeel, try lowering the coffee-to-water ratio to strengthen the brew. A ratio of 1:15 or even lower may be needed depending on your beans and grind size. This promotes greater extraction to develop flavor and leads to a thicker mouthfeel.