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V60

This method is of Japanese origin and its name V60 originates from the 60° corner and the cone shape of its dripper.

PRODUCTION INFORMATION

Coffee

  • Medium grindind

Equipment

  • V60 Coffee dripper
  • V60 Filters
  • Kettle
  • Coffee Mill (with blades)
  • Precision scale
  • Cup (300 ml)

Dosage

  • 18 gr coffee
  • 300 ml water

Extraction analogy

  • 1:16
 
STEP 1

Place the V60 on top of the extraction vessel, the Hario filter and place it on the scale.

V60
STEP 2

Warm the water to the correct temperature and wash out the paper filter thoroughly with hot water in order to avoid the taste of paper in the coffee.

V60
STEP 3

Throw out the used water and set the scale to 0.

V60
STEP 4

Place the appropriate amount of coffee in the filter and set the scale to 0. Pour double the amount of water in regards to coffee (ex. 18g coffee x2 = 36g water) and wait for about 30 seconds. This first stage is also known as the blooming phase and it allows the coffee to excret its gases.

V60
STEP 5

Pour the remaining water gradually with slow and steady round movements, starting from the center of V60, working your way outwards at about 1 cm from the side of the coffee and back towards the ceter. (aproximately 70g of water at a time).

V60
STEP 6

If the grinding level is correct the extraction will last 2:30 - 3:00 minutes. Remove the V-60 and your coffee is ready to be served.