Our resident master of caffeination is back at it again, and for the next episode in this series of at-home deliciousness, she's giving us the rundown on brewing with a v60. You can scope the step-by-step recipe below, and keep your eyes peeled for the IGTV via @moderntimescoffee (no, your eyes do not deceive you; we finally got our handle back).
- Server or cup to brew into
- Gram Scale
- V60 Paper Filters
- Start with 27g of medium to finely ground coffee and 350g of hot water (around 200℉).
- Pre-rinse your paper filter (make sure to dump the rinse water before brewing coffee).
- Pour the ground coffee into your V60 and level it out, making sure the bed is flat (an even bed makes for even extraction).
- Bloom your coffee (50g) for 30 seconds. Give it a little swirl.
- At 0:30, pour in hot water until you’ve reached 150g. Get ready to pour some more.
- At 1:05, pour to 200g.
- At 1:30, pour to 250g.
- At 1:55, pour to 300g.
- At 2:20, pour to 350g.
- Give it a final swirl to ensure an even extraction, which will result in a nice, flat bed when you’re done.
- When the stream of coffee turns into a drip, remove the V60 and pour your coffee.
PERKS OF A V60:
- Yields a nice, clean cup of coffee.
- Even extraction allows for the coffee’s flavors to come through.
- The process is super relaxing and a great opportunity to find some zen in your day.
A WORD FROM COURTNEY:
I love this method because it helps me to slow down and put care into the cup that I’m making; it’s become a nice morning routine before I start my day. The V60 is great because when you finally master it, you get a flavorful cup with a great body and a clean finish. I chose Heavy Weather to brew because this blend is a complex yet dope coffee that offers a lot of unique flavors such as cranberry, candied orange and red wine, and I think that this brew method captures those notes perfectly.