The V60 is easy to use, taking just a few minutes to brew a pot. The angles of the cone fall at 60 degrees, creating the 'V' shape. Those angles, combined with air-flow ridges, help ensure a consistent brew. (You can purchase a V60 along with other brewing accessories in our shop).
WHAT YOU'LL NEED:
- Grinder (optional)
- 15-32g Ground Coffee
- V60 Filter Papers
- Weighing Scales
DOSE / BREW TIME / RATIO:
- Ratio 1:17.5 (e.g. this recipe is for 24g ground coffee to 420g water)
- Water Temperature 94°C
- Overall Brew Time 3.30min
- Grind Size Medium to Fine ( similar to caster sugar)
Tip: A goose-neck kettle offers much more controlled pouring.
- Weigh out coffee beans and grind to desired size.
- Place V60 on top of cup/jug and line with the filter paper.
- Fold along pressed edge to allow it to sit well.
- Heat water to desired temperature and rinse the filter paper. Pour away rinsing water.
- Temperatures from 90-96°C are best, so if using straight from a kettle wait 30-60 seconds.
- Place equipment on scales if using and add your ground coffee to the lined V60. Make sure coffee lies evenly/flat; tap with hand or shake slightly to settle the grinds.
- Tare scales and begin timer.
- Gently and evenly pour boiled water roughly double the weight of coffee dose. Watch as coffee swells and bubbles. Wait 30 seconds.
- This recipe would call for a 46-50g bloom.
- A bloom releases carbon dioxide and facilitates better water flow.
- Pour the remaining water evenly onto the coffee until desired water weight is complete.
- Pour in slow circle to make sure all coffee grinds can be evenly saturated.
- Gently stir the brew twice in a clockwise direction and twice anticlockwise and tap on top of cup/jug once.
- Wait for all water to drip through.
- This should take between 3.30 to 4 minutes.
- By the end you are looking for a flat coffee bed (all the saturated grinds now left in the V60), this shows a nice and even extraction.
- Drink it. Smell it. Taste it. Enjoy it.