The V60 Pour over has risen in popularity recently. Roasters and coffee geeks favouring this brewing method for the clean, rounded and complex layers of flavour that you can taste from the beans. 



Put the kettle on to boil, we prefer to use filtered water. The brew water should be around 93C ~ 95C just off the boil), so let the water stand for a few minutes whilst you prepare the other steps before pouring. 

Step 2

Take your filter paper, open and place inside the V60 cone. Rinse the filter paper throughly with hot water. This will not only heat the ceramic for brewing but will ensure no papery taste reside in the final brew. Use excess water to preheat your cup.

Step 3

Place V60 pour over directly over your preheated cup.

Step 4

You should grind finer than you would for french press, a sand like texture. Measure and weigh out your coffee. A good ratio to work with is 60 - 70 grams of coffee per litre of water. We are going to aim to make 240ml of brewed coffee. Weigh out 15 grams of ground coffee. Drop the measured amount of ground coffee onto the moistened filter paper, ensuring an even distribution of coffee grinds.

Step 5

In this step we are aiming to evenly saturate the coffee with a small amount of water, this is very important to the final flavours of the brew as the bloom begins to de­-gas. Start your timer. Using a slow circular motion, pour 60g or approximately 2cm of water over the coffee ensuring that all the coffee is soaked. Allow the coffee to bloom for 30 to 45 seconds. During the bloom, agitate the grinds gently, ideally using a wooden paddle however a spoon will have the same effect. This is to ensure all of the coffee grinds are exposed to water during the bloom and ensuring an even extraction.

Step 6

Once the time has been reached, slowly start pouring more water over the coffee grinds in a controlled anti-clockwise circular motion. Start pouring from the centre of the grinds and expanding outwards to the edge of the cup, however not actually touching the filter paper. This should be done in doses of approximately 50g of water every 30 to 45 seconds until the desired amount of water has been used. The brew is finished when the streamed has slowed to a occasional drip.