Take it Easy - A Guide to V60
Using a V60 is the perfect method for retaining all of the delicious, intricate flavours that can be found in a light roast. It creates a refreshing brew that almost has the delicate qualities of a tea - plus, it looks swanky as hell on your kitchen counter. Here’s how to get the best out of your V60 brew.
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First things first…
Pop the kettle on and place your filter paper in the cone of the V60.
This method uses 250ml of water to 12-15g of coffee.
Meanwhile…
Whilst your kettle’s boiling, grind your coffee to a medium level grind, using scales for accuracy if you can. Like with all brewing methods, your grind level is key; if your coffee is ground too fine, it can add a bitterness to the end result. If it’s too coarse, it can leave your coffee tasting a little weak. Have a play with what works for you, but a medium grind is a good place to start.
Next up…
Using a bit of water from the kettle, wet your filter paper - this
removes any potential paper flavours and warms up your V60 at the same time. Discard the water before you carry on.
Evenly pour your coffee grounds into the filter paper.
Using water that’s had a bit of time to cool (you want it to be at around 93C - a gooseneck kettle with a built in thermometer is the easiest way to measure this) pour about 10% of your water over the coffee in a circular motion. Leave for 30 seconds.
After that…
Add about half of your remaining water, again pouring in a circular motion. When the level in the cone reduces by about half, top it up again. When it reduces by half AGAIN, top it up once more.
Once all of your coffee has poured through (in total, this brew should have taken between 3-4 minutes) you’re ready to decant it into your favourite mug and it’s ready to drink.
