The V60, step by step
A clean, sweet cup in three minutes.
The V60 is a cone with ribbed walls: water flows in a spiral and extracts the coffee very evenly.
What you need
- a dripper and a matching paper filter
- a gooseneck kettle
- scales accurate to the gram
The basic recipe
- 15 g of coffee, medium-fine grind.
- 250 g of water between 92 and 94 °C.
- Bloom: 40 g of water, 30 seconds.
- Slow pours up to 250 g.
- Total time: 2:30 to 3 minutes.
Adjusting
The coffee is bitter
The grind is too fine, or the water too hot: grind one step coarser.
The coffee is sour and thin
The grind is too coarse: grind one step finer.