V60 Brew - Natural & Experimental Coffee

All recipes utilize filtered water at approximately 31ppm total hardness, with 97C – 100C water temperature, aiming for TDS of 1,35%

13,2g Coffee - 220g Water

1. Put the paper in your V60 brewer and give it a good rinse with hot water. It removes all paper taste and preheat the equipment

2. Remove the rinsing water

3. Grind size should be coarse enough to prevent the flow from choking, but fine enough to maximize extraction before harshness and astringency appear. Gently create a bird's nest / well in the dry coffee bed, being careful not to compact the grounds too much, tare your scale, start your timer

4. The pour structure at the following time:

- 00:00 preinfuse the grounds, about 30g of water in 10s (pouring in a concentric circle. Grab the dripper and aggressively swirl (3x) it to ensure the slurry is fully wet)

- 00:40 pour 30g of water in 10s in concentric circles  

- 01:10 pour 80g of water in 10s in concentric circle

- 01:40 pour 80g of water in 10s in concentric circle, shake gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimizing high and dry grounds)

 

Total brew time: 2:20 – 2:30 minutes