Coffee Brewing
Ugandan Coffee Pour-Over V60
A clean, balanced V60 recipe for showcasing Ugandan coffee at home with sweetness, cocoa depth, and a bright black-coffee finish.
Compiled by: Uganda Coffee Shop Brew Team - Japan recipe development
Summary
This V60 method is designed for customers in Japan who want a repeatable daily black-coffee routine using Ugandan coffee beans or ground coffee. It keeps the cup clear and structured while letting natural sweetness and gentle fruit notes come through.
Recipe
Ingredients
- 15g Uganda Coffee Shop ground coffee or freshly ground beans
- 240ml filtered water at 92-94C
- V60 paper filter
- Optional: warmed mug or server
Step-by-Step Instructions
- Rinse the paper filter with hot water and discard the rinse water. Add the coffee to the brewer and level the bed.
- Pour 30ml of water to bloom the coffee for 30 seconds. Make sure all grounds are saturated evenly.
- Continue pouring in slow circles up to 150ml, then pause briefly before finishing the pour to 240ml.
- Let the brew draw down fully, then swirl the server and serve immediately for the cleanest cup.
Tips for Best Results
- If the cup tastes sharp, grind slightly finer or pour more gently.
- If the cup tastes flat, raise the water temperature a little or extend contact time slightly.
- Use fresh water and keep your brewer clean so the sweetness stays clear.
Variations
- Use 16g coffee and 250ml water for a fuller cup.
- Try slightly cooler water for softer acidity.
Products Used
Use this recipe in Japan
After trying this recipe at home, you can explore the related coffee collection, find partner cafes serving Uganda Coffee Shop products, or check upcoming pop-ups and community events across Japan.
Frequently asked questions
Can I use pre-ground coffee for this V60 recipe?
Yes. Pre-ground coffee works well if it is fresh and the grind is suitable for pour-over.
What cup profile should I expect?
Expect a balanced cup with cocoa depth, gentle sweetness, and a clean finish.
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