Pompeyexile I frequently do 250ml with a size 01 v60. Coffee dose I usually use is 15g.
People use it in different ways. Some pour in batches, such as 50g every 45s, others do a slow pour to keep it full until they hit target weight.
The approach I’ve settled on is:
- Rinse the paper with boiling water
- this makes sure you don’t get any flavour from the paper and pre-warms your cup
- add your coffee (15g) and stir it in the middle to make a hole
- the aim here is to avoid a really deep middle where the coffee in the bottom doesn’t get wet when you add the water. I use the handle of a teaspoon
- add 30-45g of water to bloom the coffee (start your timer when you start pouring)
- this lets the CO2 from roasting escape so the coffee is fully wetted. You should see bubbles.
- 8 stirs from the edge to the middle, e.g. insert the spoon handle at the 12 O’clock position and pull to the middle, repeat from 6, 3, 9, 1.5, 7.5, 4.5 and 10.5 o’clock positions
- this might sound too much, but I saw some studies where it improved extraction. The idea is really just to make sure there aren’t any dry spots. It doesn’t take very long.
- At 30s pour in your water slowly until the cone is full, and keep pouring slowly until you hit 250g
- size 01 cool quite quickly, so the aim of this approach is to maximise the heat retention by keeping the volume as high as possible. I don’t have a gooseneck, but can get a similar size stream of water from my normal kettle if I’m careful
- let it drain a bit and then do a quick swirl to level the bed
- wait until it’s all drained
- enjoy
I know written instructions can be harder to interpret, so here are a couple of videos that should give you some ideas of approaches (if you search on YouTube there are loads of tutorials)