V60
- Equipment: v60 brewer, gram scale and timer, gooseneck kettle
- Coffee dose: 15-25
- Grams water: filtered water, preferably low TDS spring water or RO (avoid water heavy in minerals such as evian)
- Water temp: 195 - 205 F (lower temp for darker more developed roasts, higher for lighter roasts)
- Grind size: similar to coarse salt (adjust depending on brew time)
- Ratio: 1:16 (coffee : water)
- Target brew time: 2:30 - 3 min
Brew Instructions
- Fold filter into cone and place in brewer
- Rinse paper filter with hot water to minimize papery taste and to pre-heat the brewing cone (discard water)
- Place coffee in center and tap the brewer gently to create a flat, even coffee bed
- Place vessel with brewer on scale and tare
- Ensure your water is at the desired temperature-start the timer, and make intial “bloom” pour, to 3x the weight of your dose (e.g. 20 gram dose, 60 gram initial pour)
- Pour to the center and move in small spiral circles towards the edges, ensuring the entire coffee bed is wet
- Wait 45 seconds for CO2 to release (bloom)
- Start a second pour, slowly pouring in small circles with a consistent flowrate, aiming to reach your final weight using your ratio (e.g. 20 gram dose ->1:16ratio -> 320 grams water)at 1:30min.
- Once finished, give the brewer a light swirl, to ensure no coffee grinds are stuck to the side of the paper filter
- Target 2:30- 3min brew time
- If too slow (> 3 min) adjust grind slightly coarser on next brew
- If too fast (< 2 min) adjust grind slightly finer on next brew-if upon tasting you wish to increase body/strength, consider a shorter ratio (less water or more dose)
- Conversely, if upon tasting you wish to decrease strength, consider a longer ratio (more eater, or less dose)
- Enjoy!
