It’s not a secret that to get the best possible experience from a particular coffee bean you need to find the proper “key” - the recipe that’ll uncover all the flavor potential.
Yet to start some experiments and adjustments you need a base, some starting point - a versatile recipe that fits different styles of coffee beans.
And here we are to help you! We’ve created a general recipe that will become a perfect starting point for youк v60 journey - let’s go!
What you will need:
- coffee :) - 15 grams
- Water - 250 grams + some extra to rinse the paper filter
- grinder
- scales
- V60
- paper filter
- gooseneck kettle
- brewing vessel
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Step 1: measure 15 grams of coffee -
Step 2: grind your coffee medium-coarse - the majority of particles should look like sugar） -
Step 3: heat the water up to 93C and rinse* the paper filter.
*Rinsing the paper filter helps to warm up the brewer and serving vessel and also to get rid of the smallest paper particles which deliver the paper taste in the cup. There are many discussions among professionals whether rinsing is really necessary ;) We’d say it’s up to you while using white paper filters but for the brown paper we definitely recommend rinsing well.
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Step 4: put the ground coffee into the v60 and get ready to brew!
We’ll divide the total amount of water into 5 equal pours (50ml each) -
Step 5: start the timer and slowly pour 50ml of water. The main goal is to cover evenly all the particles.
To make the pour stable, controllable and repeatable - you can follow the spiral way of pouring either from centre to the walls or vice versa. Then let the coffee slurry steep until it’s 0:30 on the timer. -
Step 6: at 0:30 start the second pour - 50ml. Go slowly in order to cover evenly all the particles, try to make the pouring time 10 seconds for 50ml. Make a pause, let coffee drain for 10 seconds. -
Step 7: at 0:50 start the third pour - 50ml. Proceed the same as the previous pour. -
Step 8: at 1:10 start the fourth pour - 50ml. Proceed the same as the previous pour. -
Step 9: at 1:30 start the last pour - 50ml. Proceed the same as the previous pour. Let the coffee drain fully. Aim for the total time* between 2 to 3:30 minutes (depending on the coffee). If time is under or over this range - adjust your grind size for the next brew.
*total time is fixed when the water drains from the top of the coffee slurry
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Step 10: Let the coffee cool down a little bit and enjoy!
*Our tasting buds feel difficulty identifying the wide range of flavors while the coffee is hot - we can easily taste just bitterness. Let the coffee cool down to ~60C to get the full sensory experience!