Cookie's Coffee School: V60
It’s brew time! This week, I’ll be showing us how to brew the perfect V60 - a favourite brewer amongst all BEAR baristas! ☕️
There are many variations in brewing methods for V60 - this is a good one to get you started. Head to https://bemorebear.co/ to get all the brewing gear you need plus yummy coffee for home!
YOU WILL NEED
A V60 Dripper (we use the Hario 02 Brewer)
A V60 filter paper (to fit your brewer)
24g medium-fine grind coffee (consistency of caster sugar)
400g of 95 degree C water
A set of scales
A timer (or just your phone)
A vessel for your brewer to sit on top of
A mug or cup to drink your coffee from
HOW TO BREW
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Set up your V60 on top of your chosen brewing vessel. Pop the filter paper in to place and wet it with a little bit of hot water. This will help to get rid of any nasty papery tastes from the filter and will also warm the vessel underneath.
- Empty the hot water from the vessel and reset everything, on top of a set of scales this time.
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Zero the scales and add 24g of medium-fine grind coffee.
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Give the side of the brewer a little tap to level out the coffee, then use your finger to make a shallow well in the middle.
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Zero the scales again. Start your timer and add 50g of 95 degree C water. Pour the water in a circular motion, taking care to cover all of the coffee.
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Give the brewer a little ’swirl’ to ensure all of the coffee grounds are wet, then leave to ‘bloom’ for 30 seconds. This aids the release of gases like CO2.
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When the timer hits 30 seconds, add the remaining water (total 400g) and leave the coffee to drip through. Total drip time should be around 3 mins.
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After around 3 mins, once the water has all dripped through, you’re good to go. Pour and enjoy!
Adjust your grind size to taste where needed. Brewed too quickly? Tasting too sour / weak? Grind your coffee a little finer. Brewed too slowly? Tasting bitter? Try a coarser grind.
