The V60 is the simplest way to bring out the aromas of a specialty coffee. Here is the recipe we use at the counter.

What you need

  • 15 g of medium-ground coffee (like fine salt)
  • 250 g of water at 93 °C
  • a dripper, a paper filter and, ideally, scales

The 5 steps

  1. Rinse the filter with hot water, then empty the carafe.
  2. Pour 40 g of water to let the coffee bloom, and wait 30 seconds.
  3. Pour in a spiral up to 150 g, slowly, from the centre outwards.
  4. Top up to 250 g in two pours.
  5. Let it drain: the brew should take between 2:30 and 3 minutes.

Too bitter? Too sour?

Bitter: grind coarser. Sour and thin: grind finer. Change one setting at a time, and note what you do.

All the gear is in our Slow coffee gift box.