The V60 is a much-loved pour-over brewer for budding home baristas. It gets its name from its steep 60 degree angle, and large hole in the base which gives complete control over your brew time. Pouring fast creates a gentle brew, while slower pours create a richer cup. And the paper filter catches all the little grinds, for a beautifully clean cup. Start crafting your pawfect V60 brews with our simple tips.
What you'll need:
- 150g of filter ground coffee
- Scales (and timer)
- A gooseneck kettle
- V60 cone and type 2 filter papers
- A decanter and/or your favourite mug
Step 1
Start by rinsing and pre-heating your cone and filter paper with hot water. Make sure the paper sticks nicely to the inside of the cone. Then, place your cone on top of your mug or decanter and boil the kettle.
Step 2
Place your prepared cone and decanter on a scales, set back to 0 then dose 15g into the centre of your cone. Create a small spiralling hole in the middle with your finger or a spoon.
Step 3
Once your kettle has boiled, reset your scales, start your timer and begin your first pour. Pour up to 50g of water fairly vigorously over your coffee bed with the aim of saturating all the grounds. Give the cone a spin to ensure the water reaches all the grounds.
Step 4
Admire your bloom for 30 seconds then begin your second pour. Take this one up to 150g. Pour slowly in circles around the centre of the brew, but aggressively enough to agitate the grounds to release their sweet acidity.
Step 5
Pause for around 15 seconds to allow the bed to drain slightly, then begin your third and final pour at around 1 minute 15 seconds on the timer. Pour very gently in circles until you hit the 250g mark, then give the cone another swirl to catch any grounds stuck to the side of the paper. When the water fully drains you should be left with a nice flat bed of coffee and a total brew time of 3 minutes.
Step 6:
Compost your paper, decant, and enjoy!
Discover a coffee companion for your V60 brews from our lably family of coffee roasts.
