V60 technique

Method

The V60 is named for its V shape, with sides at 60 degrees. You’ll find them in plastic, metal and ceramic. Your water should be between 91°C and 96°C. If you don’t have a thermometer, boil the kettle and leave it for a minute or so.

1. Boil your kettle and let it rest for a minute.
2. Put your filter paper in the V60 and rinse it through with hot water. Discard the water. This removes any papery taste and pre-heats the brewer.
3. Place your V60 and jug or mug on the scales and set to zero. Add your coffee and zero the scales again.
4. Start your timer and add 45g of water. Swirl the brewer until the coffee bed looks evenly wet, then let it bloom until the timer reads 45 seconds. This lets the gases escape and shows your coffee is fresh.
5. Pour up to a total of 300g in concentric circles over the next 30 seconds. At 1:15 your scale should read 300g.
6. Pour the remaining 200g in circles over the next 30 seconds. At 1:45 your scale should read 500g.
7. Stir the slurry gently in one direction, then the other. Let it drain a little more and give it one final swirl.
8. Your coffee should finish draining somewhere between 2:30 and 3:00, depending on your grind size.