Heat fresh water to 200° F.
Measure 25 grams of freshly roasted coffee beans.
- Prepare the filter and Grind
Fold down the seam of the paper filter and place it into the pour over cone so it lies flat. Then rinse the filter with hot water. Grind coffee to the coarseness of sand.
Discard the hot water and place the V60 and carafe on your scale. Add ground coffee and then zero out or "tare" the scale. Pour just enough water (50 grams, or twice the weight of the coffee grounds) in a spiral motion to saturate the grounds, then wait 30 seconds.
At the 30 second mark, resume pouring water over the grounds until your scale reaches 400 grams and your timer reaches 2 minutes. Pour first in a spiral pattern, and then straight down, keeping coffee grounds fully saturated from start to finish.
Give the coffee in your carafe a final swirl. Your coffee is now ready for you to enjoy.
For a stronger cup:
Use 40 to 50 grams rather than 25 grams of coffee.
For a weaker cup:
Use a coarser grid of coffee instead.
For a lighter cup of coffee:
Try a lighter roast bean.
For a bolder, smokier cup of coffee:
Try a darker roast bean.