Artisan Roast Coffee Roasters
V60 Brewing guide
YOU WILL NEED:
-Hario V60 + filter papers
-Jug
-Carafe or another suitable vessel
-Kettle (ideally with a gooseneck for more controlled pouring)
-Grinder (optional, but recommended)
-Digital scales
-Timer
RECIPE:
METHOD:
Grind 21g of coffee at a medium coarse setting, think caster sugar.
Place a filter in your V60, set upon on your vessel and rinse with hot water.
Once filter is fully rinsed and your vessel has warmed, discard the rinse water, and place the vessel with the V60 on your digital scale.
Add your ground coffee to the V60 and tap to level the coffee bed, zero your scales.
Start your timer and pour around 60g to 70g of water just of boil over the coffee bed, the goal is to evenly wet all the ground coffee. Wait 45 seconds, this stage is called the bloom.
After 45 seconds, continue to pour water to a total of 350g. Aim to finish this stage within 1minute 45 seconds.
Allow the water to drain through the coffee, the brew is finished when you see the last of the water disappear on top of the coffee bed.
Aim to finish this stage within 3 minutes 30seconds. If your brew takes too long, or too quick, adjust for next time by changing your grind setting.
PRO TIP:
When you finish pouring the water for your bloom, vigorously swirl the v60 or mix coffee bed with a spoon. This helps saturate all the ground coffee with water for an even brew. When pouring the water try to pour in controlled concentric circles spiralling outwards from the centre and then working your way back in (this is where the gooseneck kettles help!). After your final pour, gently swirl the v60 twice to level the coffee bed for an even extraction.
