15g of lightly roasted coffee, ground as coarsely as seasalt
~300mL of water
V60 dripper & filter paper
kitchen weighing scale
gooseneck kettle
carafe or cup
stopwatch
instructions
Bring the water to 90°C or right when it comes to a rolling boil.
Prepare the V60 and filter paper above the carafe/cup and weighing scale. Wet the filter paper inside the V60 with around 50mL of water.
After draining, place the coffee grounds in the V60. Give it a little shake to even out the bed and poke a hole in the middle with your finger or a utensil.
Start your stopwatch. Place the spout of your kettle over the middle. Starting from a low height, pour water into the center and in outward circles until all grounds are covered (up to 50mL).
At the 45 second mark, pour slowly from a medium height in circles going outward then back inward. You should hear the water sputtering. Stop at 150mL. Wait for the water to drain.
Pour from a medium height in circles and stop at 230mL. Ideally, all the water should finish draining around the 2-3 minute mark.
Wait a minute or two for the coffee to cool down and serve.
calibrating your brew
too bitter? try grinding a bit courser, bringing the temperature down 2-4 degrees, or pouring more gently.
too acidic? try grinding a bit finer, using less water, or stirring the coffee brewing in the V60.