V60

Recipe

  • 15g Medium Ground Coffee
  • 250ml Filtered Water
  • 2:30-3:00 Brew Time

Equipment

  • Hario V60 Brewer
  • V60 Filter Papers
  • V60 Decanter
  • Stirrer
  • Gooseneck Kettle
  • Scales
  • Timer

Step 1

Boil your kettle, ideally to 95-97 degrees, and rinse through your V60 filter paper. Once rinsed, discard the water from your decanter.

Step 2

Weigh 15g of coffee, grind to a medium coarseness and add to your V60 brewer.

Step 3

Place V60 and decanter onto your scales and tare.

Step 6

After 30 seconds, continue pouring your water gradually until 250ml is reached. Aim to finish pouring at around 1 minute and 30 seconds.

Step 5

Agitate your coffee clockwise by using your stirrer, moving forward, backward then side to side.

Step 4

Start your timer, slowly add 50ml of water aiming for the centre.

Step 7

Finally, give your brew a gentle stir 3 times clockwise, your brew should aim to finish between 2:30-3:00.

Step 8

If your brew runs too slow or tastes a little bitter, coarsen up your grind If your brew runs too fast or lacks body, fine up your grind.

Step 1

Boil your kettle, ideally to 95-97 degrees, and rinse through your V60 filter paper. Once rinsed, discard the water from your decanter.

Step 2

Weigh 15g of coffee, grind to a medium coarseness and add to your V60 brewer.

Step 3

Place V60 and decanter onto your scales and tare.

Step 4

Start your timer, slowly add 50ml of water aiming for the centre.

Step 5

Agitate your coffee clockwise by using your stirrer, moving forward, backward then side to side.

Step 6

After 30 seconds, continue pouring your water gradually until 250ml is reached. Aim to finish pouring at around 1 minute and 30 seconds.

Step 7

Finally, give your brew a gentle stir 3 times clockwise, your brew should aim to finish between 2:30-3:00.

Step 8

If your brew runs too slow or tastes a little bitter, coarsen up your grind If your brew runs too fast or lacks body, fine up your grind.