Ah, the V60. Actually a brand name for a pour over brewer, the Hario V60 is the most popular, and universally accepted, make for this type of pour over brewing. This type of brewing is great if you particularly enjoy precision, or just want to show off by taking the best part of your morning making coffee. You will need paper filters, and a scale for this brew method; also a timer (better still if you have posh coffee scales that also have a timer in them). This recipe uses 30g of medium/fine ground coffee, and 500ml of water.
Step 1: Plop your filter in your V60, over whatever vessel you are using, and wet the filter with boiling water, allowing it to heat your vessel as well.
Step 2: Empty that water out, and put 30g of ground coffee into the V60. Zero your scales.
Step 3: Pour enough water from the kettle (by now it should be cooler than boiling temp) over to just cover the coffee - about 60ml. Watch it bloom and wait 45 seconds for the bubbling to die down.
Step 4: Slowly pour water in a circular motion starting at outer edges, and aim to pour 240ml of water in 30s.
Step 5: Now continue a consistent pour in a gentle circular motion – not just straight down the middle. Aim to pour the remaining 200ml in the space of 30s.
Step 6: Wait for the water to drip through your V60, and enjoy your pour over!
(Ordering coffee for V60? Choose Extraction grind.)