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V60 pourover

Carve out five unhurried minutes and turn your daily coffee into a ritual
V60 pourover

The team behind the Indy Coffee Guides share their tried-and-tested recipe for a V60 pourover

indycoffee.guide

Serves    1

V60
V60 filter paper
Coffee 14g, whole beans
Water 252ml

  1. Place a filter paper into the cone of the V60 and rinse with boiling water to remove any papery taste. Discard the water.
  2. Grind 14g of quality coffee beans to a medium-coarse consistency and spoon into the wet filter paper in the V60. Gently tap on the counter to level the grounds.
  3. Place the V60 on your cup or a jug and put it on the scales. Tare to take the weight reading to zero. Leave everything on the scales.
  4. Heat a kettle of water to around 95C. To begin, slowly pour about twice the amount of water to the volume of coffee grounds. This should take 30-40 seconds. During this process the coffee grounds will expand and bloom.
  5. Pouring in a steady spiral towards the outer edge, add the rest of the water until the scales reach 252ml. Pour over dark or bubbly patches.
  6. Allow the water to drain through the grounds completely. This should take around four minutes.
  7. Remove the V60 from the top of the mug or jug and the coffee is ready to drink.

You will need

V60
V60 filter paper
Coffee 14g, whole beans
Water 252ml

Method

  1. Place a filter paper into the cone of the V60 and rinse with boiling water to remove any papery taste. Discard the water.
  2. Grind 14g of quality coffee beans to a medium-coarse consistency and spoon into the wet filter paper in the V60. Gently tap on the counter to level the grounds.
  3. Place the V60 on your cup or a jug and put it on the scales. Tare to take the weight reading to zero. Leave everything on the scales.
  4. Heat a kettle of water to around 95C. To begin, slowly pour about twice the amount of water to the volume of coffee grounds. This should take 30-40 seconds. During this process the coffee grounds will expand and bloom.
  5. Pouring in a steady spiral towards the outer edge, add the rest of the water until the scales reach 252ml. Pour over dark or bubbly patches.
  6. Allow the water to drain through the grounds completely. This should take around four minutes.
  7. Remove the V60 from the top of the mug or jug and the coffee is ready to drink.
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V60
V60 filter paper
Coffee 14g, whole beans
Water 252ml

  1. Place a filter paper into the cone of the V60 and rinse with boiling water to remove any papery taste. Discard the water.
  2. Grind 14g of quality coffee beans to a medium-coarse consistency and spoon into the wet filter paper in the V60. Gently tap on the counter to level the grounds.
  3. Place the V60 on your cup or a jug and put it on the scales. Tare to take the weight reading to zero. Leave everything on the scales.
  4. Heat a kettle of water to around 95C. To begin, slowly pour about twice the amount of water to the volume of coffee grounds. This should take 30-40 seconds. During this process the coffee grounds will expand and bloom.
  5. Pouring in a steady spiral towards the outer edge, add the rest of the water until the scales reach 252ml. Pour over dark or bubbly patches.
  6. Allow the water to drain through the grounds completely. This should take around four minutes.
  7. Remove the V60 from the top of the mug or jug and the coffee is ready to drink.