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.