BREWING TECHNIQUES
v60
Ideal for those looking for a full-bodied and clean-drinking coffee experience. The coffee bed has stolen our hearts with its 60 degree conical angle and paper filter.
dose
20gr
water amount
300 g
water temp.
94c
brewing time
2.30-3 min
equipment list
Hario v60 dripper, scale, paper filter, grinde kettle, server, wooden spoon
1
Prepare by weighing 18 g of coffee and grind it to a medium size.
2
Place the filter paper in the equipment and pour some hot water so that the filter sits in the equipment.
3
Don't forget to pour the water with which you wash your equipment.
4
Add your ground coffee to the equipment and gently shake the equipment to get a flat bed of coffee.
5
Reset the scale and start the stopwatch. You're ready to brew!
6
Quickly pour 50 g of water for pre-brewing and mix it up and down, left and right with the help of a wooden spoon, so that all the coffee meets the water.
7
Continue pouring at 40 seconds. Add water slowly and in a controlled manner until you reach 150 g on the scale. Don't add too much water at once and aim for dark spots when pouring the water. The goal here will be to achieve a homogeneous brew.
8
Start the final pour at 1:30 and add water until you reach 300 grams.
9
Wait for all the water to drain and your coffee is ready to drink.