Brew Guides

V60

The V60 is an Iconic brewer, designed by Hario Japan, named after the angle of the cone, it has been designed to provide a steady, controlled way to brew an incredibly clear cup of coffee, full of flavours.

Discover our favourite way of brewing with a V60 below.

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Our V60 Brew Guide

STEP 1

Weigh out 18g of Coffee for 300ml of water.
Grind coffee to Medium-Fine, or 22 clicks on a Comandante Grinder.
Heat Kettle to 93°C.
Pre-Heat the V60 by pouring in hot water over the filter, this will also eliminate any paper taste.
Add ground coffee to the prepared and Pre-Heated V60.

Step 2

Place V60 on your favourite cup or server, then onto a scale. Tare & start a timer, then begin slow pouring in a spiral motion.
Bloom phase : Pour 50g of Water and allow the coffee to Bloom for 45 seconds.
At 45 seconds, begin the second pour, in the same, circular and controlled motion, until the scale shows 130g.
Allow the water to draw down for 10 seconds.

Step 3

Once you have allowed a 10 second draw-down, continue with the third pour, until a total weight of 230g. Wait once more for 10 seconds.
Continue with the final pour, still in a spiral motion, until a total weight of 300g is shown on the scale.
Gently swirl the V60, to remove any grinds stuck to the sides.
Allow the water to draw-down & drain completely in your cup or server. This should ideally be around the 3:15 minute mark on your timer.

Tips

Remember 1ml of Water = 1g on a scale.
The ratio for this Recipe is 1:17 (1g Coffee for 17g Water).
A goose neck kettle provides the best results for consistency.
Lightly roasted, Fruity coffees taste best in V60s.
If the V60 stalls towards the end of the brew, grind coarser, adversly, if it runs too fast, grind finer.
To reduce Acidity, grind coarser, adversely to reduce bitterness, grind finer.

Espresso

Espresso is a small strong coffee, brewed under high pressure (9 bars of pressure), usually covered with a thick creamy layer of foam, named "Crema".

Whilst Initially first created in Italy, during the 1900s, modern espresso is very different to its early predecessors. Not only is it a universally appreciated form of enjoying coffee, it is very versatile, as it acts as a base for many contemporary drinks we all enjoy today, such as Flat Whites & Cappuccinos.

Our Espresso Brew Guide

STEP 1

Weigh out 18g of Coffee for a double shot.
Grind coffee Finely.
Heat espresso machine to 93°C.
Pre-Heat the portafilter, by simply leaving it locked into the grouphead of the machine for ten minutes whilst the boiler gets up to temperature.
Add ground coffee to Pre-Heated portafilter.

Step 2

Tamp the coffee down in the portafilter, until you feel a light resistance to your push.
Attempt to tamp straight, to avoid channeling, this will heavily affect the taste of your shots.
Lock your portafilter back into your machine tightly.
Place your desired cup on your scale, tare & start timer as you begin pulling the shot.
Aim for 32g of liquid espresso on your scale within a 28 - 30 second range on your timer.

Tips

Remember 1ml of Water = 1g on a scale.
The ratio for this Recipe is 1:2 (1g Coffee for 2g Water).
Using a distributor tool before the tamping phase will allow more consistent results.
Omniroasted & Darkly roasted, chocolatey coffees taste best for espresso.
If your shot runs too fast, dial-in your coffee on your grinder, by grinding finer, alternatively, if the shot chokes and runs slowly, grind coarser.