V60 Brew

All recipes utilize filtered water at approximately 60ppm total hardness, with 92C – 93C water temperature, aiming for TDS of 1,42%

18,9g Coffee - 300g 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 to 00:08 - 40g of water in 8s

saturate the grounds, implement a circular pour. Grab the dripper and swirl (north-south) lightly to ensure the slurry is fully wet.

b) 00:40 to 00:45 - 60g of water in 5s

implement high turbulence circular pour

b) 01:10 to 01:22 - 100g of water in 12s

implement low turbulence centre pour

c) 01:50 to 02:02 - 100g of water in 12s

implement low turbulence centre pour, 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: 3:00 – 3:10 minutes