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How to get the best out of your V60

Updated: Mar 20


Brewing is an area where we can get the best out of our coffee, by having some guidance could get you a step closer to finding your go-to recipe.


You will need;

Coffee: A bag of your favourite coffee

Method: Kalita or Hario V60

Filter Paper: White or Brown

Grinder: Medium Coarse

Scale: Ideally with the point one of a gram & timer

We will be using 40%|60% methods where we focus first 40% of the brew to be balanced, acidic or sweet cup of coffee and final 60% to be the strength of coffee low, medium or high strength


This is how to plan your brew

What coffee are you using?

What is the process?

What flavours are you trying to highlight?


Recipe 1: 20g Coffee|320g Water|96c Temperature (One Cup)

320g Total Brew

40% is 128g Focus on Bringing Cup Profile

60% is 192g Focus on Bringing Strength Profile


Cup Profile; Slow Concentric Circle Pour

Sweet: 40g Bloom (1st pour)| 88g 2nd Pour (Sweet coffee)

or

Balanced: 64g Bloom (1st pour) | 64g 2nd Pour (All-round coffee)

or

Acidic: 88g Bloom (1st pour) | 40g 2nd Pour (Fruity complex coffee)


Strength Profile; Fast Centre Pour

Low: 96g 3rd Pour | 96g 4th Pour

or

Medium: 64g 3rd Pour | 64g 4th Pour | 64g 5th Pour

or

High: 48g 3rd Pour | 48g 4th Pour | 48g 5th Pour | 48g 6th Pour

Recipe 2: 30g Coffee|480g Water|96c Temperature (Two Cups)

480g Total Brew

40% is 192g Focus on Bringing Cup Profile

60% is 288g Focus on Bringing Strength Profile


Cup Profile; Slow Concentric Circle Pour

Sweet: 60g Bloom (1st pour) | 132g 2nd Pour (Sweet coffee)

or

Balanced: 96g Bloom (1st pour) | 96g 2nd Pour (All-round coffee)

or

Acidic: 132g Bloom (1st pour) | 60g 2nd Pour (Fruity complex coffee)


Strength Profile; Fast Centre Pour

Low: 144g 3rd Pour | 144g 4th Pour

or

Medium: 96g 3rd Pour | 96g 4th Pour | 96g 5th Pour

or

High: 72g 3rd Pour | 72g 4th Pour | 72g 5th Pour | 72g 6th Pour

Time to Brew!





Step One

Dose and grind your coffee.












Step Two

Pre-wet you filter paper to get rid of the papery or chemical taste.










Step Three

Add coffee into your brewing vessel distribute it evenly

and tare your scale.







Creating Cup Profile



First Pour

Add 40g of water, then Bloom and swirl for 30s to fully saturate the ground coffee, giving you an even extraction.


(As I love the sweetness in this coffee I am going with a sweet cup profile.)









Second Pour

Add 88g of water after the 30s to complete the first 40% of brewing.









Creating Strength Profile




Third Pour

I like the low strength of this coffee as it highlights the complexity of the fruity and floral notes really well.


Add 144g of water by 00:55s









Forth Pour

At 01:20s, add 144g of water











Finishing Touch

Swirl your brew vessel and tap to make sure your coffee is evenly extracted.


One cup should take 2:45- 3:00 minutes

Two cups should take 3:30 - 4:00 minutes






Taste your brew!

Too Watery? - Grind Finer

Too Bitter? - Grind Coarser


Juicy, Sweet & Round? - Drink it all!




This is just a rough guide which you can adjust according to how you like your coffee, let us know what your favourite coffee is and what worked best for you!

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