BREW GUIDE V60

Jun 3, 2016

This is what you’re using

This pour over method uses the V60—a funnel shaped device designed with ridges along its sides and a wide opening at the bottom to encourage water to flow quickly and evenly from both the sides and the bottom. We love V60 for the rhythmic way it is brewed and the clean, well-balanced cup it produces.

The following is the brew method we like most. However, every coffee is different. Don’t be afraid to experiment with different methods, or variations on this method, in order to find the best cup of coffee.

This is what you need

Gooseneck kettle (full of water just off the boil)
V60 brewer
V60 filter
20 grams of coffee (freshly ground to the consistency of coarse salt)
Brewing vessel (you can also brew directly into your mug)
Scale
Mug

Warm Up | Pre-wet your filter
Pour hot water through your filter and brewing vessel. This accomplishes two things
One\ it warms your brewer and vessel.
Two\ it rinses out any left over paper particles so you’ll have a cup of coffee that tastes clean and not like paper.

Be sure to empty the vessel again when you’re done. Also, pour some hot water in your mug to preheat it.

Act One | The Bloom - 60 grams of water
Pour your 20 grams of coffee (freshly ground to the consistency of coarse salt) into your wet hot filter. Slowly pour 60 grams of water onto your coffee grounds, making sure to get all of the grounds wet. Now, give your slurry a gentle stir. This ensures that every piece of ground coffee is evenly wet and eliminates the chance of air pockets that would cause an uneven extraction.

Intermission | Wait 30 Seconds
Now your coffee is getting acquainted with water. As the two get acquainted, any carbon dioxide that is trapped inside of the coffee is getting the heck out of there, causing the slurry to bubble and take on the appearance of breathing. This process takes around 30 seconds as a general rule, but you’ll know it’s done when your slurry is still again.

Act Two | The Finish - 260 grams of water
Your words for this second pour are gentle, steady, and constant.
First, pour in a circular motion moving out from the inside in order to make sure all of the grounds are evenly wet again. Once this is accomplished, return to pouring in the middle of the filter and maintain a small constant stream of water until you’ve reached a total of 320 grams. This will take around 45 seconds. Once you’ve finished pouring, allow all of the water to drip through. Your total brew time should be just under 2 minutes.

And The Applause
Congratulate yourself on creating something beautiful and delicious. Pour your coffee into your preheated mug and enjoy.


Vocabulary
Slurry | The mixture of coffee and water
Bloom | Put simply: carbon dioxide being released from your coffee grounds.
Get nerdy: When your coffee is roasted, part of the roasting process causes co2 molecules to be trapped in the coffee bean. This gas is slowly and naturally released from the bean over time. However, the moment water hits your coffee grounds, a chemical process begins begins that causes whatever co2 is left in the coffee to rise to the surface. This will make your slurry bubble a bit and take on the appearance of breathing. The process of these gases being released is called “the bloom.” Allowing your coffee to cast off these gasses early on in the process ensures a better cup of coffee. Carbon dioxide has a sour taste and repels water, which hampers the brewing process. Eliminating that carbon dioxide eliminates any addition of that taste and allows water and coffee to do their thing without any unwanted hindrance.
Extraction | Put simply: everything that water takes from coffee.
Get nerdy: see this brilliant article