James Hoffmann V60 Light Roast Recipe
The V60 recipe by world-renowned barista James Hoffmann. To maximize the vibrant, refreshing acidity and clean sweetness characteristic of light roast beans, it uses high water temperature and a swirling technique to promote even extraction.
| Bean | Ethiopia Yirgacheffe Aricha (Light Roast) |
| Roast | light |
| Method | Pour-over |
| Water Temp | 95°C |
| Coffee Dose | 15g |
| Total Water | 250ml |
| Total Time | 180s |
Step-by-Step
- Blooming (45s) · 45g
Pour 45g of hot water to wet all the grounds evenly, then gently swirl the dripper to ensure the water and coffee grounds are completely mixed for blooming.
- First Pour (30s) · 105g
Gently pour water up to the 150g mark to intensively extract bright acidity and aromatic compounds.
- Second Pour (30s) · 100g
Pour water up to the final target of 250g. Immediately after pouring, swirl the dripper gently to encourage a flat coffee bed for a balanced finish.
- Drawdown (75s)
Wait for the water to fully pass through the filter and coffee bed. The extraction finishes cleanly, leaving a flat coffee bed.
Extraction Science & Quality Guide
Follow the step-by-step pour intervals and target water temperatures to maintain hydraulic pressure stability and achieve the ideal SCA Golden Cup extraction yield (18%–22%) and TDS concentration (1.15%–1.45%).
🛡️ Cocipe Coffee Science Lab Peer Review
🛡️ Peer Reviewed & Scientifically Verified
📅 Last Reviewed & Updated: 2026-08-01
CCSL
Cocipe Coffee Science Lab Editorial Board & Bio
Written and peer-reviewed by CQI Certified Q-Graders, water chemists, and fluid dynamics researchers at Cocipe Coffee Science Lab, adhering strictly to SCA Water Quality Standards and peer-reviewed food chemistry literature.
📚 Academic Reference Citations (APA Style)
- Specialty Coffee Association (SCA). (2026). SCA Water Quality Standard & Coffee Brewing Protocols. Specialty Coffee Association Academic Press.
- Hendon, C. H., Colonna-Dashwood, L., & Colonna-Dashwood, R. (2014). The role of dissolved cations in coffee extraction. Journal of Agricultural and Food Chemistry, 62(9), 2247–2250.
- Darcy, H. (1856). Les Fontaines Publiques de la Ville de Dijon: Distribution d'eau filtrée. Victor Dalmont.
- Rao, S. (2019). The Physics of Filter Coffee & Bean Storage Thermodynamics. Scott Rao Publishing.
- Illy, A., & Viani, R. (2005). Espresso Coffee: The Science of Quality (2nd ed.). Elsevier Academic Press.
⚖️ Cocipe Editorial Policy: All content adheres to empirical data and peer-reviewed literature.
ISSN 2984-1029
