18g coffee | 300ml water | 2:10-3:00 brew time
The v60 is fantastic way to brew a filter coffee. When brewed correctly with precision it provides a delicious delicate cup that will work for all coffees, but is much better suited to a lighter roast. If you're looking to highlight the best elements of a complex coffee, this is the ideal method. You will need a gooseneck pouring kettle to get the best out of this brewer.
1. Place filter in cone, place cone on mug or server and pre-wet by pouring hot water over the filter. This removes the paper taste from the filter paper. Dump the hot water and put the cone back on your mug/vessel.
2. Place scales under your mug/vessel. Put 18g of ground coffee into your cone and zero your scale.
3. Start timer.
4. Pour 54ml of water in a slow and gentle manner over the coffee and stir. Ensure all grounds are wet.
5. At 0:35, slowly pour in concentric circles of water up to 170ml. Gently swirl your cone to remove any coffee grounds stuck to the wall.
6. At 1:05, slowly pour in concentric circles up to 300ml.Gently lift and drop your cone onto your vessel to achieve a flat bed (even extraction).
7. Your coffee should finish draining through somewhere between 2:10 - 3mins depending on your grinder, and taste delicious.
If your brew was slow and tastes bitter, coarsen your grind. If your brew was fast and tastes weak and sour, fine your grind.
If you want more body, up your coffee dose and adjust grind to taste.