Fold the edge of your filter in to to create a cone and place into your v60 brewer. bring your water to the boil and rinse your filter to remove any paper flavour that could contaminate your brew and to heat up the mug or carafe you are brewing with. Discard this water once the water has passed through the filter.

weigh out 20 grams of coffee using your scale (remember to tare the scale with your grinder hopper or vessel before adding coffee). You're aiming for a medium/fine grind that resembles table salt, but it's always good to experiment with your grind to achieve your preferred taste with each coffee.

Add your coffee to the v60 and gently shake to flatten the bed. Place on your scale and tare again. With water just off the boil (or at 96 degrees if you have a temperature controlled kettle), saturate all the coffee grounds for 10 seconds using 30 grams of water, just enough water to cover the grounds. Let the coffee bloom for 30 seconds to deoxidise and release gasses that are held within freshly roasted coffee.

After your bloom Pour 100 grams of water in a slow, circular spiral, creating an even extraction. After 1 minute pour another 50 grams and then again at 1 1/2 minutes and continue to make sure all grounds remain saturated. At 2 1/2 minutes finally bring your yield up to 300 grams and let the remaining water extract to complete your brew at around 3 minutes.

Remove the brewer and pour the coffee into a pre-heated mug to serve and enjoy. Allow the brew to cool slightly for a different taste.