A V60 gets its name from the perfect 60-degree angle of its cone. This angle combined with the spiral ribs on the inside surface of the cone allows water to flow just right, and ground coffee to expand optimally.
The process is like a drip coffee maker except you, rather than the machine, control the flow of water. This method gives the brewer plenty of control over the coffee
The V60 Brew Guide
Bring at least 600 grams (20 oz) of water to a boil.
BLENDS: For blends (Try our Espresso Blend) , we recommend using 30 grams of coffee.
SINGLES: To enjoy the fullness of flavour of a lightly roasted single-origin coffee (Our Honduras or Brazil are both great!), we recommend less coffee: 22g for every 350g of water.
Place a filter in the dripper/v60. We recommend wetting the filter with hot water and then dumping the water before proceeding with brewing.
Add the ground coffee to the filter and gently tap it to level the surface of the grounds. Place the brewer on your cup, place this entire set-up onto a digital scale, and set it to zero.
There will be four pours total for this coffee preparation. This is the first, and the most magical, because it is when you will see the coffee “bloom.” As hot water first hits the grounds, Co2 is released creating a blossoming effect—the grounds will rise up en masse.
Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the centre of the grounds. Stop pouring when the scale reaches 60 grams. Make sure all the grounds are saturated, even if you need to add a little water. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the second pour.
Starting in the centre of the grounds, pour in a steady spiral toward the outer edge and then back toward the centre. Be sure to pour all the way out to the edge over the ripples in the filter. This helps to keep grounds from being trapped in there and removed from the rest of the extraction. Add roughly 90 grams, bringing the total to 150 grams. The goal during this pour is to sink all of the grounds on the surface of the bed. This creates a gentle turbulence that “stirs” the coffee, allowing water to more evenly extract the grounds. Allow 45–65 seconds to elapse.
As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 100 grams of water using the same pattern as the second pour. This brings the total up to 250 grams and should take 15–20 seconds.
When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. Add 100 grams, bringing the total up to 350 grams of water. This pour should take 20 seconds.