What you need

  • 15 g coffee, medium fine like table salt
  • 250 g water just off the boil, around 94 C
  • V60 dripper, paper filter, scale and timer

Steps

  1. Rinse the paper with hot water and pour the rinse away.
  2. Add the coffee, shake it flat and start the timer.
  3. Bloom with 40 g water and swirl gently. Wait 40 seconds.
  4. Pour to 150 g in slow circles by 1:15, then to 250 g by 1:45.
  5. Give the dripper a soft swirl. The bed should finish draining around 3:00.

Adjusting

Sour or thin: grind finer. Bitter or dry: grind coarser. Change one thing at a time.