2:30 minutes


16 gram

  1. Boil water to 94°C. Grind coffee beans at a medium-coarse setting. Fold the filter’s seam and place it at the mouth of the V60. TIP- Wet the filter paper, to eliminate residual paper flavours, & also to aid the filter sticking to the sides of the glass. Discard the water before brewing. 
  2. Distribute coffee grounds into the centre of your V60, avoiding the wet sides as it may stick. Flatten the coffee by tapping the V60.
  3. Tare your scale and start your timer. Pour your water up to 32gr, ensuring all the dry coffee is wet. Wait for 30 seconds, so the coffee can de-gas, also known as Blooming.
  4. At 30 seconds, add more water until your brew reaches 100gr. Pour in slow, steady, clockwise circles. When you have reached 100g, pause until the water level has almost fallen to the level of the coffee bed.
  5. When the water level is almost at the same level as the coffee bed, add another 50g of water. Repeat this step until you reach 250gr. TIP- Avoid high and dry pouring: Do not let the water levels rise too high and then drop down too fast.
  6. The brew should finish dripping at around 2 minutes 30 seconds. 
  7. Once the dripping has stopped dripping, remove the V60 and gently swirl or stir the brew to encourage it to cool and let it breathe. Now sit back and enjoy your hand-brewed coffee.