one 12oz cup or 340 grams
390 grams 201-205° F
See Video Below
One: Put a filter in the V60 cone, and place on top of a server.
Two: Fill pouring kettle with hot water and rinse filter until you feel heat on the outside of the cone, discard water from both.
Three: Weigh coffee to desired strength (25-28 grams) and grind.
Four: Place the V60 with server on a scale. Add coffee, shake to level the coffee bed, zero the scale, and fill the pouring kettle with hot water.
Five: Start timer and your pour at the same time.
Six: Pouring will be split into six separate pours of 65g of water in 15 seconds*, and allowing to drain for 15 seconds in between each pour.
Seven: Start each pour in the center, work your way out and then back to the center, in concentric circles.
Eight: Coffee should finish draining around 3:30. Remove the V60. Serve.
Grind Tip: All grinders will produce a mix of course and fine particles – none are perfect, however, burr grinders produce far more uniformity. If your
resulting cup is too strong and/or bitter, adjust your grind slightly coarser. If it is too weak and/or sour, adjust slightly finer.