What you will need:
- 24g Speciality Beans – We used – El Roble – Colombia from Caravan
- Filter Paper for V60 or Kone
- 500ml Water at 92 Degrees
- Swan Neck Kettle
- Scales Timer
This isn’t rocket science! Go for it.
1. Preheat your carafe and rinse your filter paper with 100ml of your water
2. Grind your coffee to size shown in picture – too small and it will over extract, too coarse and it will under extract.
3. Discard heating water in carafe
4. Pour coffee into V60 and level out by tapping on the side with your hand
5. Tare your scales, Start your timer and pour 70ml water onto the grounds to allow them to bloom – do this for 40 seconds
6. Pouring with a steady but slow stream in small central circular motions first – after the first minute aim to reduce the agitation of the grounds to just a steady stream until your scales reach 400ml
7. This should take between 3:00 – 4:00 minutes
8. Enjoy your V60
Things to think about if you wanted to mess around and make your own brew guide.
A V60 works on the principle of immersion and extraction, when you mess about with the grind size you need to take into account:
· Contact time – the larger the particles the more contact time it requires to extract.
· The water flow through the coffee – if the water flows too fast through the coffee then the contact time will be low and you wont get a good yield
· Time – always keep an eye on your time, 3-4 minutes is a good rule of thumb for a V60
· There are rules, but sometimes there are no rules… If you learn one thing in coffee it is this ‘These are the rules, There are no rules’ regardless of what anyone says… taste it ‘out of the box’ do you like it? Does it taste good? Then enjoy it…