V60 Brewing Guide

Preparation

• 15 g of freshly roasted beans
• 250 ml of water (92 °C)
• Grind: medium (like sea salt)
• Paper filter installed and rinsed
• Server/cup preheated
• Scale and timer ready

Note: Rinse the paper filter thoroughly with hot water before brewing. This removes any papery taste, helps the filter stick to the dripper walls, and preheats your V60 and server. Discard the rinse water before adding the coffee.

Brewing

1. Add ground coffee and level the bed.
2. Blooming (0:00–0:45):
   • Pour 40 g of water evenly in a circular motion.
   • Let the coffee “breathe,” don’t touch it.
3. Second pour (0:45–1:30):
   • Continue pouring slowly until you reach 150 g.
4. Third pour (1:30–2:15):
   • Pour up to 250 g total.
5. Let all the water drain through (until ~3:00).

After Brewing

• Stir gently to even out the flavor.
• Taste once it cools to about 60 °C — the flavor will open up.
• Note your impressions: sweetness, acidity, body.
• For the next brew, adjust grind size:
  • Too sour -> finer grind
  • Too bitter -> coarser grind

Today I am trying Ethiopian Lato beans from “Calipso Coffee Roasters”.

Perfect for V60 brewing!