How to make V60 coffee
20 g of coffee to 300 ml of water at 92 °C, ground medium-fine, with a 45-second bloom. Ready in about 3 minutes.
Recipe
A cone-shaped dripper with one large hole, so the speed of your pour controls the brew. It makes a clean, bright cup.
| Coffee | 20 g |
|---|---|
| Water | 300 ml |
| Ratio | 1:15 |
| Temperature | 92 °C / 198 °F |
| Grind | Medium-fine |
| Bloom | 0:45 |
| Total time | 3:00 |
| Beans | African, bright and fruity |
Steps
Heat water to 92 °C, with a little extra for rinsing.
Put a paper filter in the V60, set it on your cup or server and wet the paper all over with hot water. Pour that water away.
Grind 20 g of coffee medium-fine, tip it into the filter and shake gently so the bed is flat.
Set it all on scales and zero them. Start a timer and pour 40 ml of water, just enough to wet all the grounds, then swirl gently.
Let it bloom until 0:45 while the coffee swells and gives off gas.
Pour slowly in small circles, keeping off the paper, to 180 ml by 1:15.
Pour the rest, to 300 ml, by 1:45, then give the dripper a gentle swirl so the bed drains flat.
Let it drain. It should finish at about 3:00: grind finer next time if it runs faster, coarser if slower.
Remove the dripper, swirl the coffee and serve.
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