Prepare:

• start heating the filtered water
• grind 21g of coffee to a medium-fine consistency, similar to table salt
• fold and place the filter in the V60, and the V60 over a mug
• use a portion of the hot water to rinse the filter and pre-heat the mug; discard the rinse water
• place the V60 on a digital scale
• add ground coffee to the V60 and tare the scale
• if you took more than 30 seconds to rinse the filter, then you may need to bring your water back to 205° F

Let it Bloom: 0:00 - 0.30

• start the timer
• slowly pour a small amount of water into the V60, taking care to evenly saturate the grounds
• around 40g of water is sufficient

Continuous Pour: 0:30 - 3:00

• pour slowly and evenly, taking care to not to disturb the grounds or let the water level rise too high
• you can start-stop you pour every 10-15 seconds for better results
• stop pouring when you have reached 360g; this should be timed to conclude at the 3 minute mark

Serve & Enjoy

• remove and discard the filter
• if you used a carafe, transfer to a mug and enjoy

Different grind consistencies will alter the brew time and strength. Coarser grinds will decrease the contact area and increase the water flow rate, while finer grinds will increase the contact area and decrease the water flow rate.

Pouring:

1. Spiral and wiggle while pouring, and cover the entire brew bed
2. Maintain even temperature with a steady pour rate
3. Aim for a consistent 'tannish' color on the brew bed surface by pouring more on darker areas, and less on lighter
4. Rinse around filter edges to remove clinging grounds