V60 Brew

All recipes utilize filtered water at approximately 31ppm total hardness, with 99C – 100C water temperature, aiming for TDS of 1,35%

11,8g 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 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 50g of water in 10s (pouring in a concentric circle. Grab the dripper and aggressively swirl it to ensure the slurry is fully wet until 20s)

- 00:40 pour 100g of water in 10s in concentric circles  

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

- 01:20 shake gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimising high and dry grounds)

 

Total brew time: 2:30 – 2:40 minutes