V60 Brew Guide by La Cabra

Pour over
This method involves pouring hot water over fresh coffee grounds to extract flavour. Popular methods include V60, Chemex and Kalita Wave. Here as a starting point we would suggest a ratio of approximately 65 g of dry coffee per litre of water, scaled up or down depending on how much you’re brewing, and aim for a brew time of around 3 minutes, either by using a fine grind to slow the flow through the coffee bed, or by spacing out your pours to increase the total contact time.

Parameters

Ground coffee
14.5 g
Water temperature
94 °C
Grind size
Medium fine
Brew time
3 mins 30 secs
Amount of water
210 mL

Equipment

V60-02 Dripper
02 compatible Hario filters
Carafe
Digital Scale
Kettle
Timer

Preparation

1

Put the paper filter in your V60 and give it a good rinse with hot water. It removes all paper taste and preheat the equipment.

2

Remove the rinsing water.

3

Grind your coffee beans to a medium grind setting. Add the coffee, tare your scale, start your timer.

4

Pour 60g water to create the bloom.
60 mL
45s

5

At 45 secs, pour in 55g water.
55 mL • 115 mL total
45s • 1min 30s total

6

At 1:30, pour 55g water.
55 mL • 170 mL total
45s • 2min 15s total

7

At 2:15, add the last 40g.
40 mL • 210 mL total
45s • 3min total

8

The water should have completely drained through at 3:30.