Coffee Recipe
Coffee: 18 g
Water: 270 ml at 95°C
Water TDS: 50 mg/l
Grind size: 650 μm (similar to sea salt)
Blooming: 30 seconds
Total extraction time: 2 minutes 30 seconds
BREWING IN 5 STEPS
Prepare the filter
Place a paper filter in the V60 dripper and rinse it thoroughly with hot water. This removes any papery taste and preheats the brewer. Discard the rinse water.
Add the coffee
Pour 18 g of medium-ground coffee (grind size similar to sea salt) into the rinsed filter. Make sure the coffee bed is evenly leveled.
Bloom – first pour
Begin brewing with 50 ml of hot water. Pour slowly, starting in the center and moving outward toward the edges. Wait 30 seconds to allow the coffee to degas (bloom).
Main pour – second pour
At 30 seconds, continue by adding 110 ml of water. Pour in slow, circular motions, starting in the center, moving outward to the edges, and back to the center. Ensure the entire coffee bed is evenly saturated.
Final pour – third pour
At 90 seconds, add the remaining 110 ml of water using the same pouring pattern—start in the center, move outward toward the edges, and back to the center.
The full pour should be finished at around 2 minutes 30 seconds.
