Thirty grams, half a litre, 97 °C. The most widespread pour over in the world has no single recipe: it has signed ones.
Grind: Fine-medium. It is the variable you use to adjust the drawdown: if water sits on the surface, open it up.
Served in: Server or large cup
The quantities scale, the timings do not: the bloom stays at 45 seconds and the pour phases stay as they are. Above 500 g of water it is better to move to a size 03 V60.
Put the filter in the cone and wet it with hot water, then discard what collects below.
Pour 60 ml over the grounds, wetting all of them, then swirl the cone. Let it bloom for up to 45 seconds.
45 s
Pour up to 300 ml total by 1:15, with a stream that agitates the bed.
Take it to 500 ml over the next 30 seconds, pouring gently.
At 500 ml stir one way and then the other to release grounds from the walls, then one final swirl and let it draw down.
The V60 is the cone — ceramic, glass or plastic — with spiral ribs and a large hole at the bottom: the water is not held back by the filter, it is held back by how you pour. That is why it forgives least and teaches most.
There is no such thing as the V60 recipe. Hario hosts its ambassadors' — Tetsu Kasuya's 4:6 method, Hoffmann's recipe you find here — and these are authored recipes, not a specification. This is a solid base to move from, not a law.
Models that declare they cover this grind: the manufacturer states it, we do not measure it.
30 g of ground coffee for 2 servings.
97 °C. The temperature does not change with the number of servings.
1:16,7: 30 g of coffee for g in the cup.