THE PERFECT V60 BREW METHOD #shots

THE PERFECT V60 BREW METHOD

Coffee-to-water ratio: 60 g/L (e.g., 30 g per 500 mL)
Grind size: medium fine
Temperature: hotter is better, especially with lighter roasts

◉ Grind 30 g of coffee
◉ Rinse the paper filter with water just off the boil

This step removes any paper taste and preheats the brewer

◉ Add coffee grounds to the V60
◉ Create a well in the middle of the grounds

This ensures even saturation of all the grounds during the blooming phase

◉ Start the timer

t = 0:00

◉ Add 2x the weight of coffee = 60 g of bloom water

Avoid using more than 3x the weight of coffee

◉ Swirl the coffee slurry until evenly mixed

The goal is to wet all the coffee grounds by thoroughly blending the bloom water and coffee
Swirling is more effective than using a spoon

◉ Allow blooming for up to 45 seconds

This allows for the release of CO2, which enhances extraction

t = 0:45

◉ Add water aiming for 60% of the total brew weight = 300 g in the next 30 seconds

This stage is crucial!

Since you have already added 60 g of bloom water, add 240 g in 30 seconds (flow rate = 8 g/s)
A full V60 helps maintain high temperatures

t = 1:15

P.S.: Do not worry about pouring directly onto the V60 filter

◉ Add water aiming for 100% of the total brew weight = 500 g in the next 30 seconds

Since you have already added 300 g of water, add 200 g in 30 seconds (flow rate = 6.66 g/s)
Pour a little slower than in the first phase, without being too aggressive

t = 1:45

◉ Stir once clockwise and once anticlockwise with a spoon

This dislodges grounds from the side wall

◉ Allow the V60 to drain slightly
◉ Give the V60 a gentle swirl

This helps achieve a flat coffee bed at the bottom of the V60 for even extraction

◉ Let the brew draw down

The higher the temperature, the faster the drawdown
The filter paper also affects the drawdown time
Aim to finish the drawdown by t = 3:30

◉ Enjoy your perfect cup of coffee!
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