How the simulator models V60 extraction

V60 in the simulator

The V60 is a manual pour-over method. Hot water passes through a cone-shaped paper filter by gravity. There is no pressure: only natural flow, time and temperature.

In the simulator, the V60 has four basic parameters: grind, ratio, temperature and total brew time. All four are active by default without needing to enable advanced mode for the latter two. Advanced parameters add water hardness (GH and KH).

Model note: the simulator does not measure real extraction, but a heuristic index (0–100) that combines the brewing variables. That index determines both the position on the extraction map and the shape of the flavor radar. It is not a TDS percentage or a real extraction yield (EY).

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Simulator variables: V60

Grind (0–100)

As with all methods in the simulator, 0 is very coarse and 100 is very fine. In the V60, grind controls the flow rate of water through the bed: fine grind = slower flow = more contact time = more extraction.

The model assigns grind the highest contribution in the V60 extraction calculation (up to 30 points on the index). Too fine a grind combined with long time will cause over-extraction. Too coarse a grind will cause rapid flow and under-extraction.

Typical range in real V60: medium-fine, coarser than espresso and finer than French Press.

Ratio (1:10–1:20)

The ratio in the V60 represents the water-to-coffee relationship. The simulator range is 1:10 to 1:20, much wider than espresso. The usual standard in V60 is 1:15–1:16 (15–16 g of water per gram of coffee).

• Low ratio (< 1:13): more concentrated cup, more body, but can accumulate intense flavors.
• Standard ratio (1:14–1:17): usual working zone for V60. Balance between concentration and clarity.
• High ratio (> 1:17): more open and lighter cup. May clarify floral or fruity notes but reduces body.

On the extraction map, ratio shifts the point horizontally: longer ratio → further right.

In the model, ratio does not only dilute the drink: it also increases the extraction index by extending the water–coffee contact. A longer ratio means more water passing through the same bed, which extracts more solubles even at equal grind and temperature.

Temperature (90–96 °C)

Temperature is a basic parameter in the V60 (does not require enabling advanced mode). The model range is 90–96 °C.

• High temperature (94–96 °C): extracts faster and more. Raises the extraction index and increases bitterness in the radar. Suitable for light roasts, which require more energy to reach the balanced zone.
• Low temperature (90–92 °C): extracts less. More acidity in the radar. Indicated for dark roasts or very soluble coffees.

Unlike espresso, temperature in the V60 carries significant weight in the extraction calculation (up to 10 points), because in pour-over methods thermal control has a more direct influence.

Total time (seconds)

Total brew time is the complete pour duration, including the bloom (the simulator calculates bloom internally as 15% of total time). The practical range is 120–300 seconds (2–5 minutes).

• More time: more extraction. At equal grind and ratio, more time always shifts extraction upward (up to 12 additional points in the model).
• Less time: less extraction. A very short time with standard grind will produce under-extraction.

The estimated time shown in the simulator results is the input value itself (the V60 has no independent estimated time; time is an input, not an output).

Water hardness: GH and KH (advanced)

Effects are analogous to espresso but with slightly lower weights:

• High GH: more body and sweetness. The V60 already has lighter body than espresso due to the absence of pressure; GH can partially compensate.
• High KH: reduces perceived acidity. Important for single-origin coffees with naturally high acidity.

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How it reflects in the extraction map

The map positions the recipe in the grind-ratio space, with the same color zones as in espresso:

• Vertical axis (grind): finer grind → point moves up → more extraction.
• Horizontal axis (ratio): longer ratio → point moves right.
• Temperature and time act as secondary modifiers that adjust the calculated point position without changing the base axes.

For the V60, the green (balanced) zone centers around medium-high grind values (60–75) with ratios 1:14–1:16.

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How it reflects in the flavor radar

The radar does not represent isolated flavors, but the overall balance of the simulated extraction. Each axis reflects how the extraction index and the modifiers for roast, process and advanced parameters combine in the specific V60 you have configured.

The V60 radar has a different typical profile from espresso:

• Lower body: the V60 has no pressure. The model assigns a lower body base (15 + E×0.35 vs. 25 + E×0.55 for espresso).
• Higher acidity: the V60 highlights acidity and clarity. The acidity starting point in the model is 80 (vs. 75 for espresso).
• Bell-shaped sweetness: peak at E=50, same as espresso.

The well-calibrated V60 radar shows acidity and sweetness as dominant axes, with bitterness and astringency contained. Light roasts reinforce acidity; natural processes add fruity sweetness.

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Typical combinations and common readings

| Scenario | Symptom | Why it happens | Suggested adjustment | |---|---|---|---| | Very acidic, thin cup | Under-extracted | Coarse grind or short time → low index → high acidity | Grind finer or increase time | | Bitter, flat cup | Over-extracted | Very fine grind or very long time → high index | Grind coarser or reduce time | | Clean cup with fruity acidity | Balanced with light washed | Light roast and washed process both add acidity bias to the radar | Target zone for single origin | | Very low body | Very high ratio or coarse grind | V60 starts with low body base; high ratio reduces it further | Lower ratio to 1:14–1:15 | | Maximum sweetness | E near 50 | The V60 engine's sweetness bell peaks at E=50 | Adjust grind/time to center |

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Balanced, under-extracted and over-extracted in V60

Under-extracted: extraction below 38–40 (depending on roast). Acidic, thin cup without sweetness. Acidity in the radar will be very high with low sweetness and body.

Balanced: extraction in the optimal zone (38–65 for medium roast). The radar will show prominent sweetness, moderate acidity and contained bitterness. This is the cleanest expression of the coffee in the V60.

Over-extracted: extraction above the high threshold. The radar shows rising bitterness and astringency. The clarity given by the V60's paper filter does not protect against over-extraction if time or grind is excessive.

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Technical section: how the simulator models the V60

General heuristic

The V60 extraction index is calculated as:

extraction = 8 + grindN×30 + ratioN×18 + tempN×10 + timeN×12

Where:

• grindN = grind / 100
• ratioN = (ratio − 10) / 10 (range 10–20)
• tempN = (temperature − 90) / 6 (range 90–96)
• timeN = min(time / 300, 1)

Lower starting point than espresso (8 vs. 18), since the V60 without pressure extracts less aggressively. Temperature has greater relative weight than in espresso (10 vs. 6 points) because in manual methods thermal control has greater direct influence.

Sensory projection

• Acidity: starting point 80 (higher than espresso). Descending function of E. Low temperature raises it.
• Bitterness: ascending function from E=50. High temperature increases it.
• Astringency: ascending function from E=55, without a pressure modifier (the V60 has none).
• Sweetness: Gaussian bell peaking at E=50. Lower ratio reinforces it slightly.
• Body: ascending function of E with a lower base than espresso. Low ratio raises it (up to 20 bonus points for low ratios).

Internal bloom

The simulator calculates bloomTimeS = totalTimeS × 0.15 internally. This value is not exposed as a user parameter, but represents the pre-infusion time. In the current model, it is only used as an internal reference and does not directly affect the calculated extraction index (which already includes total time).

Simplifications and limits

• The model does not differentiate between number of pours or pouring technique (spiral, central, pulsed). A single continuous flow represented by total time is assumed.
• The fixed 15% bloom time is an approximation; in practice it varies between 30–45 s independently of total time.
• The paper filter retains oils, but the model does not explicitly model this effect: the low body of the V60 is encoded in the model's coefficients, not dynamically calculated.
• The ratio range (10–20) is wider than typical real-world use (13–17). The extremes of the range produce results far from practical use.

The model prioritizes interpretability over physical precision: the goal is for the user to understand how to adjust variables and develop extraction intuition, rather than exactly reproducing the behavior of a real V60.