V60 Coffee Drip
brew guide

Place the V60 cone with a paper filter over the jug and wet with hot water to ensure the filter adheres to the cone, to remove the papery flavour and to warm the jug.

Discard the water used to warm the jug and add ground coffee to the cone. Make sure the coffee is evenly distributed in the centre of the cone.

Place the whole dripper on a scale and weigh it.

Begin with a preliminary infusion, and set a timer. If you use 15 g of coffee, pour over 30 ml of hot water and wait 30 seconds. The coffee will come to life and bubble. This blooming allows the coffee to release carbon dioxide accumulated during the roasting process.

After 30 seconds, begin pouring in the water. Pour in a circular motion, taking care not to let the water fall onto the walls of the cone, but directly onto the coffee.

Keep pouring until the weight reaches 250 g.

At this point, extraction should be complete in 2.5 or 3 minutes. This interval is extremely important to avoid producing a flavourless or even bitter drink. Notice whether at the end of extraction, the bottom of the coffee is clear; this indicates the grind and pouring technique are correct.

Remove the cone from the serving jug. Swirl the coffee in the jug to allow it to cool and breathe, pour into a mug and... great coffee!