Brewing with V60
A beautifully simple yet precision-focused brew method, the V60 unlocks the full expression of your coffee. With its spiral ridges and conical shape, it offers total control over extraction, allowing bright acidity, delicate sweetness and nuanced clarity of your coffee to shine through.
Presentation - Carafe with 280ml cup
Bean to Cup - 4 mins
Apparatus
V60 DRIPPER & FILTERS
GOOSENECK KETTLE
SCALE WITH TIMER
ARM STAND OR BREWING STATION (optional)
GRINDER
CARAFE & 280ml cup
Ratio
1:16
Grind
Paper Filter / Medium Course
Dose
20g
Yield
300g
Step 1
Heat Water to 96 Degrees
Pop your filter in the V60 and give it a rinse, to remove the paper taste then add 20g of your chosen ground coffee. You can also preheat your cup at this stage. Make sure to now place the carafe under your V60 before brewing OR assemble your arm stand set up.
Step 2
Start Your Timer
Start your timer. Pour 50g of water to bloom your brew, let this sit for 30 seconds, then slowly pour another 100g of your water in circles until you get to 1:00 minute.
Step 3
Time To Add The Final Water
Add another 100g of water to total your time to 1:30 minutes. Finally add the remaining water, which will get you up to 2:00 minutes.
Step 4
Times To Complete Your V60
Rest till your timer gets to 3:30 minutes, then take your V60 and carafe off of the scale and knock on the counter. Now it's ready to enjoy.
Need help?
Frequently Asked Questions
Medium-fine, similar to table salt. Too fine and it’ll over-extract; too coarse and it’ll be weak or sour.
Blooming (adding a small amount of water first to "de-gas" the coffee) helps release CO₂ for better extraction. Use about double the weight of your coffee in water and wait 30–45 seconds.
"My go to brew process is a V60 because I have full control over my coffee, from grind size to pour rate. It’s a simple, meditative process that always gives me a clean, tasty cup."
Lucy - Digital Content Marketing at Coaltown
