- Coffee: 30 grams ground coffee (makes two cups; half for 1 cup)
- Water: 450-500mls
- V60 cup & filter paper
- A watch or timer
Grind your coffee on a medium grind for a paper filter - it’s always best to grind fresh. Ceramic burr grinders are best because they don’t blunt as fast. Otherwise, if you are going through your coffee quite fast, then getting your local café to grind you a small bag of coffee is sufficient as well. Even better, is to get an electric grinder. Two that I love to use at home is the Hario V60 electric grinder and the Baratza.
Make sure your water is not too hot. Filter coffees tend to taste even better as the temperature cools. Water that is between 92-96 degrees Celsius is best. An easy guide is to boil the water and pour it into another pouring jug (preferably one with a goose neck) while you’re getting everything else ready allowing the temperature to drop slightly. Otherwise you can get electric gooseneck kettles which I swear by. I use the Hario Buono Electric Kettle at home, which is great, but there is a new one that I have just tried by My Brewista. It's not out yet, but will be arriving mid-October or you can pre-order here. I've been talking to people and there seems to be some anticipation for this, so get on it!
It's important to use quality coffee that is roasted well so that you get optimal flavour from your bean. Using coffee that is from a single origin, roasted for filter use is best. Lighter roasts lend really well to filter coffees. If you are looking for something mild, smooth and not to heavy try a Brazilian, Columbian or Guatemalan single origin. If you want something a little brighter with citrus notes or floral tones you could try a Costa Rican coffee. Interesting origins to try are Ethiopian Yirgacheffe for its floral notes and the Kenyan peaberry for its strong berry notes. Personally I'm really drawn to natural processed coffees over washed or semi-washed coffees. So if you come across any, give it a go! Otherwise my TGITC Burundi Collab coffee is always excellent!
- Put the V60 over the mug or cup you want to drink from.
- Line the V60 cup with a paper filter
- Pour water over the paper filter so it is saturated/wet to rinse thoroughly
- Pour out the excess water from wetting the filter paper
- Put freshly ground coffee in the filter
- Slowly pour hot water in so that your grounds are saturated and start your timer.
- The grounds will bloom and bubble
- Over the next 3 minutes very slowly pour the water into and over the coffee, trying not to let it ‘drop’.
- You can pour in circular motion to get an even distribution.
When your 3 minutes is almost over you should be near the end of the water in your jug.
Your coffee is ready!
If you find it's too strong or weak, you can either add water or next time, look at changing your coffee dose at the start. If you want to try a 250gram bag of TGITC COFFEE beans click (free delivery in the UK).
- Remember it’s just a guide. Try to stick with one recipe first ie: 15g coffee in, 250g water. Then you can change one variable at a time ie: increase dose if your recipe is too weak
- Water temperature around 93-96 degrees (just boil water and leave lid off for a minute)
- If you don’t have a “gooseneck” kettle try to use something with a nipped spout for safety and control
- If it is filtering too quickly, try to fine up the grind (vice versa)