The V60, is my go to brewer at home. I usually brew 2 cups (30g coffee - 500g water) but that ratio can be scaled up or down as you like.
YOU WILL NEED
30g fresh coffee
Clean filtered water.
2 cup V60 brewer and paper filter
Grinder
Scales and timer
Decanter.
METHOD
Boil your water, thoroughly rinse your paper filter and discard the rinsing water from your decanter.
Weigh out and grind your coffee, aiming for a couscous-like consistency, and add it to the brewer.
Jiggle your cone to level out the coffee bed and make a small well in the centre. Place the brewer on your decanter and then pop the whole thing onto your scales and don’t forget to tare your scales before you start brewing…
Your brewing water should be just off the boil and at around 95°C.
Start your timer and bloom the coffee. Aim for the centre and slowly drip water to saturate the grounds, using about 60g water.
After 30-45s, when the bloom stops expanding, add your water in a steady stream, pouring over dark or bubbly patches if they appear. Continue pouring, keeping the kettle’s spout low, drawing concentric circles until the scale reads 500g.
Stir the slurry once you reach your target weight to help the bed drain evenly. I actually like to hold the cone with two hands and slowly swirl to level the bed of coffee.
Your brewing water should have completely drained through the coffee bed by 3 to 3.5 minutes. If it takes much longer you may need to grind coarser.
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