- Fresh Roasted Coffee (I used our Guatemala)
- Water Heated to 195-205 degrees Fahrenheit (90-96 for you Celsius users)
- V60 no. 2 pour over
- V60 no. 2 filter (we prefer the bleached filters)
- Decanter of some sort
- Goose neck kettle (or some form of controlled water pouring method)
- Burr Grinder
Step 1: Pour hot water into the mug to preheat
Step 2: Weigh out 18 grams of fresh roasted coffee
Step 3: Fold filter at the crease and place inside V60
Step 4: Pour ~100g hot water over the filter in order to wash out any unwanted paper flavor (this is especially important if using an unbleached filter)
Step 5: Grind weighed coffee in burr grinder. Use a setting that is slightly finer than you would use for an auto-drip machine.
Step 6: Pour ~25 grams of hot water over the coffee and let sit for ~35 seconds. (if the coffee is fresh, let sit longer. If over two weeks old, let sit for shorter)
Step 7: Pour in three steps up to 300g using goose neck kettle (I stop at 100g, 200g, and 300g). Let sit for 20-30 seconds after each pour.
- We suggest using the goose neck kettle because it allows for the maximum amount of control. Do not pour on the walls of the V60 as it will allow the water to pass through quickly and lead to a sour cup
Step 9: Discard water from mug and pour coffee into mug.
- We suggest letting the coffee cool for a minute to a minute and a half in order to bring out the brightness of the coffee as well as to avoid burning your tongue.
- If you notice any oils in the cup, do not worry. The thin paper filters for the V60 allow for some oils to come through and give extra flavor to the cup.