Here is my preferred method for brewing up V60 for my wife and I using medium roasted Indonesian beans (since we live in Indonesia). It may vary for each coffee. Experiment with what works best for you and your coffee!
Temperature: 200F, 93C; the slightly lower temperature seems to work well with medium Indonesian coffees
Coffee-Water: 27g – 450g
Bloom Ratio: 3:1
- Gooseneck kettle (I use the Stagg by Fellow)
- Fresh coffee
- Coffee grinder (I use a manual burr grinder)
- V60 (02 size)
- V60 filters (I use bleached)
- Carafe (for brewed coffee)
- Two mugs
- Scale (for weighing beans and measuring water during the pour)
- Timer (I use my phone)
- Thermometer (for measuring water temperature)
- Camera (optional)
Now you’re ready to brew!
- Heat up your water. Once heated, pre-wet/pre-heat your filter and V60 as well as the carafe and mugs. This will get any paper taste out of the filter as well as maintain optimal brewing temperature.
- While water is heating, measure out 27 grams of beans and grind them. I usually go for a medium-fine grind. Unfortunately this is an area you must experiment with depending on your grinder. An easy way to do this is adjust the grind to reach the desired brew time. Once the desired brew time is reached, experiment even more to get optimal taste.
- Pour the ground coffee into the V60 and level the grounds using a tool. Key: DON’T SHAKE. Shaking tends to move the fines (small grounds) to the bottom and the boulders (big grounds) to the top, which restricts the flow and messes with extraction.
- Using water at 200F (93C), begin pouring quickly to cover the coffee bed until you’ve reached a three-to-one ratio of water to coffee, or 81g of water for this recipe. Let it sit for 30 seconds. If the coffee is fresh, there will be many bubbles forming as the gas escapes from the grounds. This is called the bloom. (Note: After 30 seconds the bubbles no longer should be forming. If they are, that means some dry grounds are still coming into first contact with water. Try stirring gently next time to ensure full-saturation during the bloom. Sometimes I do this…other times I don’t. If done correctly, stirring should enhance the brew.)
- After 30s, begin pouring once more, starting at the center and moving out and back in using a spiral pour. The goal is to evenly pour over the surface and to finish pouring at the 2 minute mark.
- Lift the V60 and gently drop it onto the carafe 3 times. This ensures a level bed and even extraction.
- Once the water drops below the coffee bed, remove the V60 and dump the grounds. It’s important to not let it keep dripping because the last portion of coffee will be over-extracted.
- Swirl the coffee around a bit, pour, and enjoy with a fellow coffee lover like yourself.
There you have it. I hope you enjoy this recipe. For a lighter roasted, more highly acidic coffees, I would suggest trying a slightly higher brewing temperature (~205F, 96C).