V60 recipe - version 2

After countless brews and tasting different coffees, I have come up with a V60 recipe that I like and that works well with a vast selection of coffees. Nothing is ever the right method and people are always going to have their own way when brewing. This method is something we can all build on and use to enhance the way we brew.

Setting yourself a recipe and sticking to it is the only way you will get better at brewing. Coffee brewing is all about consistency and if variables need to be changed, only change one variable at a time. All these different variables play some part in your final cup. Some are definitely more important than others but the aim is to be consistent with the way you brew.  

Variables to consider when brewing:

  • Grind size
  • Dose weight 
  • Total brew time
  • Type of coffee origin
  • Age of coffee
  • Water temperature
  • Type of water
  • Pouring height 
  • Pouring speed
  • Pouring motion
  • Bloom amount 
  • Bloom time
  • Agitation
  • Filter papers, metal filters
 
 


My Recipe: 

  1. Take the V60 paper and fold the edge on itself. Place the filter paper in the V60 cone. Hold the paper down and rinse the filter with plenty of boiling water. This ensures any paper-like flavours leave the paper filter before we start brewing. Discard the water and place the V60 back onto your mug or vessel. 
  2. Weigh out 23 grams of coffee. Your grind will be just courser than table salt. (Remember your grind size will determine how fast or slow your brew time will be). 
  3. Place the ground coffee in the filter paper. Give the V60 a little tap to even/settle out the bed of ground coffee. Set your scale to '0 grams'. 
  4. Make sure your water is heating up. Once it has reached boiling point, remove it for 45 second before you start pouring. We want it to be around 92degrees.
  5. Start your timer! Pour the water into the center of the bed of grounds working towards the outside in a circular motion until your scale reads ‘69 grams’ (which is triple the amount of ground coffee). We want to pour the 69 grams of water in about 10 seconds, so it's pretty quick pour. Tap the V60 gentle on the carafe/vessel 3 times. This process evens out the bloom. Wait for 30 seconds. 
  6. Start pouring slowly and steady. Aim for about 1cm from the edge of the cone. Keep the water level around two-thirds full. Continue pouring in a circular motion until you reach 300 grams. Try to be finished pouring and 1.45 minute. Do it all in one slow and steady pour. We are aiming for a total brew time of about 2.30 minutes including bloom. 
  7. All the water has now passed through the V60. Remove the cone, discard your filter paper and take your freshly brewed coffee to enjoy quietly. You will find your brew will change flavour as it cools. So, don't drink it too quickly. Trust me!! 

 

All my methods are straightforward and simple. I hope they give you an understanding to brew better coffee to the taste you like.