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Brew Guides



A manual pour over method that combines the ease of drip coffee but with a little practise can deliver much greater delicacy and complexity.

Step 1

Boil enough water to pre heat the vessel, wet the paper and pour the brew.

With the paper in the V60 pre wet the paper. This removes any flavour from the paper and helps to pre heat the V60. 

Step 2

Grind and weight your beans. A good starting point is a ratio of approx 1:16 coffee to water. We like to use 22g of coffee to 360g of water for two small brews. Pour your ground coffee into the V60, give it a gentle shake to level the grounds (if you have coffee stuck all up the sides you were a little rough).

Step 3

Tare your scales and start your timer.

Pour 3 times the amount of coffee in weight of water into the V60. Aim to wet all of the grounds as much as possible without pouring directly onto the paper sides.

For our 22g that would be 66g of water.

Step 4

Gently stir the grounds aiming to make sure you have no dry clumps. This ensures that all the grounds become wet during the bloom phase of the coffee (where the coffee bubbles up as it releases CO2 built up during the roasting process) and makes for a more even extraction. Aim to have this complete within 10 Secs of pouring.

Step 5

At 45 Secs pour the remaining water onto the grounds.

For our 22g of coffee that would be up to a total of 360g of water. 

During pouring keep your kettle at one hight, don’t let the stream touch the paper sides and try to cover the whole surface area whilst pouring to keep the temperature the same across the whole slurry (the rather delightful term for the mixture of coffee grounds and brew water).

Once your pour is finished give the slurry a gentle stir with with only the tip of a spoon.

Step 6

At about 1:45 give the V60 a spin to loosen any coffee grounds from the sides and to help flatten the slurry to ensure an even extraction. 

For 22g of coffee your total brew time should be approx 3 minutes. The best way to check you have the right brew time, grind and extraction is to look at the spent grounds in the filter and taste the coffee.

If the spent grounds look like mud and/or your coffee tastes bitter then your grind is too fine. You should coarsen the grind which will reduce the total brew time.

If the spent grounds look dry and large and/or your coffee tastes sour then your grind is too coarse. You should make your grind finer which will lengthen your total brew time.​

If you are not getting the flavours you desire try our trouble shooting guide or give us a call/drop us an email, we are always happy to help.