Next up on our mini coffee series is the V60! V60 is a great brewing method because it is known for giving you a clean, round and delicious cup of coffee. Don't forget when you make your next cuppa to share it with us using #goldbrew
What you'll need: Hario (or your fave brand) V60 Dripper, V60 filter, Goose-neck kettle, Burr Grinder, 26grams of whole coffee beans (we used Blackboard Coffee), 350grams of filtered water, digital scale, timer, spoon/bamboo paddle and a decanter.
For V60 we recommend using the freshest coffee you can get your hands on (preferably 2 or 3 days off the roast).
Set your grind to a "sand like" setting between "fine and medium". We highly recommend getting your hands on a Burr Grinder (as it has the most consistent grind).
Rinse the filter to eliminate paper flavour, empty excess water from the decanter.
Pour ground coffee into V60 and shake gently to level the grounds and tare scale to 0. Begin the "bloom" process by pouring 60grams of 200F water over the grounds. Allow the coffee to "bloom" for 45 seconds. Remember to use a steady circular motion about the size of a US Quarter, starting in the middle and working your way out but never touching the sides. Brewing should take 2-2 1/2 minutes.
When the scale reaches 350grams stop pouring and allow the water to completely drip through.
Remove filter and enjoy.