V60 Brew

Our V60 utilizes filtered water at approximately 20ppm total hardness, aiming for TDS of 1,20%

V60 Brewing advice: 

You need:

  • V6 0plastic dripper
  • comandante C40 MK4 (24 - 28 clicks) or a grinder with SSP low uniformity burrs
  • Kalita paper
  • water with a ratio of 1,5GH/0,5KH
  • brewista 1L kettle
  • duralex glass (enhances the acidity)

 

12,5g Coffee (washed) - 200g Water (92C - 95C)

The 3-pour structure as follows:

a) 00:00 to 00:40 - 50g of water in 10s

saturate the grounds, implement a circular pour.  

b) 00:40 to 00:50 - 100g of water in 10s

implement low turbulence circular pour (40g) + center pour (60g).    

c) 01:10 to 01:20 - 50g of water in 10s

implement low turbulence center pour (50g). 

Total brew time: 2:30 – 2:40 minutes 

 

12,5g Coffee (natural) - 200g Water (90C - 93C)

The 4-pour structure as follows:

a) 00:00 to 00:30 - 50g of water in 10s

saturate the grounds, implement a circular pour.  

b) 00:30 to 00:40 - 50g of water in 10s

implement low turbulence circular pour (50g).

c) 01:00 to 01:10 - 50g of water in 10s

implement low turbulence circular pour (50g).

d) 01:30 to 01:40 - 50g of water in 10s

implement low turbulence center pour (50g). If the coffee bed is exposed, the grind is too coarse.

Total brew time: 2:30 – 2:40 minutes 

 

20,0g Coffee (washed / natural) - 280g Water (90C - 92C)

The 3-pour structure as follows:

a) 00:00 to 00:20 - 90g of water in 20s

saturate the grounds, implement a low turbulence circular pour.  

b) 00:40 to 01:00 - 90g of water in 20s

implement a low turbulence circular pour.    

c) 01:10 to 01:30 - 100g of water in 20s

implement a low turbulence circular 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: 1:40 – 2:00 minutes