17grams guide to v60
From guesting some of our amazing single origins to supplying your house espresso, we love to work with coffee businesses and cafes looking to offer some outstanding coffees to their customers.
ingredients &
equipment
Equipment
- Filtered or bottled water
- V60 Kit
- Drip scale (or a measuring jug and V60 scoop if you don’t have them)
- Hario V60 Filters
- A server with a plastic handle (or a large mug. We’re making two cups)
Ingredients
- 30g fresh medium-grind coffee
step 01
Fold your filter paper across the seam and place it into your V60. Put your V60 over your serving jug. If you don’t have a serving jug, halve the quantities in this guide and use a large mug.
step 02
Boil and kettle and leave this to sit for around 30 seconds.
step 03
Soak your filter paper wet with warm water to get rid of any papery flavours. Discard this water.
step 04
Using your scales, measure out 30g of medium-grind coffee (15g if you’re making one cup) and put this in your filter.
step 05
Using a spoon, make a little well in your ground coffee. This makes sure the water hits the coffee evenly.
step 06
Take your kettle and pour 60ml (60g) of water over your coffee grounds.
step 07
Leave them for 45 seconds and watch as they bloom
step 08
Pour 240ml of water over your coffee grounds. Make overlapping circles with the water as you pour, and try to pour from 2 to 3 inches above the coffee.
step 09
Wait another 30 seconds and pour another 200ml of water over your coffee. Agin, making overlapping circles with the water.
step 10
Holding your V60 and serving jug with your hands, gently swirl the coffee with the water.
step 11
Take your spoon and stir the coffee once clockwise and once anticlockwise.
step 12
Allow the rest of the liquid coffee to draw down into your jug (or mug) and serve.