Brewing a V60 Pour Over

Using a "V" shape with 60 degree angle, the V60 is one of the best brewing methods to extract delicate flavours. The internal sides also have interior ridges which help with air flow during the brewing method.

EQUIPMENT:

- Grinder

- V60 Dripper

- V60 Filter

- Server

- Scale & Timer

- Gooseneck Kettle

Method:

DOSE: 20g of Back Road Coffee

WATER: 300g

RATIO: 1:15

EXTRACTION: 4 minutes

Step 1:

Set up your pour over server and dripper on the scale. Fold the V60 filter so that the tab lays flat against the filter, and place inside dripper. Turn on your kettle to 96°C (204°F). Once hot, warm up dripper, filter, and server by pouring hot water down the sides of the dripper; discard water.

Step 2:

Measure out beans, grind and dose into filter. Place pour over onto scale and tare.

Step 3:

Start the timer, and begin pouring in a circular motion. Pour 100g of water over coffee bed. Using stir stick, stir from north to south, east to west, in sure, even strokes to allow bloom. Wait for water to drain.

Step 4:

Pour 100g in a slow, outward spiral from centre of the dripper, and wait for water to drain. Once drained, pour last 100g, wait until coffee stops dripping

Step 5:

Remove dripper, pour and enjoy.