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# The Ultimate V60 Technique

1. ◉ Grind (30 g)[coffee]
2. ◉ Rinse paper filter with (500 g)[water] just off the boil
3. This removes any paper taste and preheats the brewer
4. ◉ Add coffee grounds to V60
5. ◉ Create well in the middle of the grounds
6. This helps to evenly saturate all the grounds during the blooming phase
7. ◉ Start timer
8. t = 0:00
9. ◉ Add 2x coffee weight = 60 g of bloom water
10. Don’t use more than 3x coffee weight
11. ◉ Swirl the coffee slurry until evenly mixed
12. The aim is to wet all the coffee grounds by evenly mixing bloom water and coffee
13. Swirling is better than using a spoon
14. ◉ Bloom for up to 45 s
15. This allows CO2 to escape which will improve extraction
16. t = 0:45
17. ◉ Add water aiming for 60% of total brew weight = 300 g in the next 30 s
18. This phase is critical!
19. Since you already added 60 g bloom water, add 240 g in 30 s (flow rate = 8 g/s)
20. A full V60 is good to maintain high temperatures
21. t = 1:15
22. P.S.: Don’t worry about pouring directly onto the V60 filter
23. ◉ Add water aiming for 100% of the total brew weight = 500 g in the next 30 s
24. Since you already added 300 g water, add 200 g in 30 s (flow rate = 6.66 g/s)
25. Poor a little slower than in the first phase, not too aggressively
26. t = 1:45
27. ◉ Stir 1x clockwise and 1x anticlockwise with spoon
28. This knocks off grounds from side wall
29. ◉ Allow V60 to drain a little
30. ◉ Give V60 a gentle swirl
31. This helps obtain a flat coffee bed at bottom of V60 for even extraction
32. ◉ Let brew drawdown
33. The higher the temperature, the faster the drawdown
34. Filter paper also affects drawdown
35. Aim to finish drawdawn by t = 3:30
36. ◉ Enjoy!

Brew ratio: 60 g/L (e.g. 30 g per 500 mL)
Grind size: medium fine
Temperature: the hotter, the better (especially with lighter roasts)