1. Boil your kettle and leave it to rest for a minute. Your water should be between 91C and 96C, if you don’t have a thermometer, boil your kettle and wait a few mins for the temperature to drop.
2. Put your filter paper in the V60 and rinse it through with hot water. Discard the water, this is just to remove any papery taste making its way into your coffee and to pre-heat it.
3. Place your V60 and jug/mug on a scale and set to 0. Add your coffee and reset your scale again.
4. Start your timer and add 45g of water to your coffee. Swirl the brewer until the coffee bed looks like it’s evenly mixed. Let it rest (known as bloom) until your timer reads 45s. This let’s the gasses escape and shows that your coffee is fresh.
5. Pour a total of 300g of water in the next 30 seconds in concentric circles. When your timer reads 1 min 15 seconds your scale should read 300g.
6. Pour the remaining 200g of water in the next 30 seconds in circles. When your timer reads 1 min 45 secs your scale should read 500g.
7. Stir the coffee slurry in one direction, then stir in the other. Let your V60 drain a bit more and then give it one final swirl.
8. Your coffee should finish draining through somewhere between 2:1 and 3 mins depending on your grind size.

Note: if your coffee took more or less time then check your grind size. You may find it tasting bitter if it took longer (so coarsen your grind) or weak and sour (so fine your grind).