V60 Brew - Natural & Experimental Coffee

All recipes utilize filtered water at approximately 45ppm total hardness, with 92C – 96C water temperature, aiming for TDS of 1,30%

12,0g Coffee - 200g 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 medium-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 pre-infuse 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 50g of water in 10s in concentric circles  

- 01:10 pour 50g of water in 10s in concentric circle

- 01:40 pour 70g 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: 2:30 – 2:45 minutes