Conceived and crafted in Japan, the V60 has become a ‘go to’ dripper design for leading baristas in many of the world’s most popular pour-over coffee shops.
Here's a base recipe we use at our cafes. We work around adjusting grind sizes and ratios depending on the beans and roast type, but this should work as a allrounder to achieve a clean cup for your home brew.
YOU WILL NEED
1 cup V60 pourover
1 cup V60 paper filter
20g of filter coffee, medium-fine grind
250ml fresh water, heated to just below boiling (approximately 92-96°C)
Fold the seam of your filter paper before sitting it in your pourover so it sits flat against the side. Place the pourover on top of the carafe and rinse the filter with hot water. This will rid any papery residue from the filter, as well as warming your brewer.
Tip the hot water out and place the carafe and brewer onto the scales and tare.
Add the ground coffee to the filter and give it a gentle shake so it sits flat and even in the filter. Tare again.
With your pouring kettle, evenly saturate the coffee grinds with a coffee to water ratio of 1:2 (eg. for 15g coffee add 30ml water) and start your timer. Let the coffee bloom for 30 seconds or until the coffee begins to smell sweet.
After the bloom, start pouring the remainder of your water in small, slow circles. Do this until your scale reads 150ml. Your brew should finish around two to two and a half minutes.
Serve & enjoy!