V60 Brew Guide

V60 brewing is the ultimate way to extract a rich coffee saturation, and boldly highlight the tropical notes in Guava Banana. The scientifically tested design has been proven to deliver distinctive coffee aroma, fragrance and flavorful aftertaste time and time again.

V60

1. Place filter paper into V60 and wet. Weigh out 17g coffee and grind to a setting on the coarser side of medium. Place coffee into filter paper and level. Tare scales and heat water to 96°C ideally.

2. Set a stopwatch and begin by pouring 50g of water onto the centre of the coffee, ensuring all grounds are saturated, stirring or swirling if required. 

3. Wait until the timer reaches 30 seconds, allowing for the coffee to bloom, releasing gases and oils from the coffee. Then, pour in concentric circles around half a centimetre away from the edge of the coffee until you reach 120g of water. Slowly raise the brewer, swirl coffee and tap it onto the top of the server to ensure grounds are flat, therefore ensuring an even extraction.

4. Allow for the coffee to steep and wait until the timer reaches 1.30. Once again, pouring in concentric circles, raise coffee to 190g. Swirl and tap.

5. Wait until the timer reaches 2.15, pour up to 240g, swirl and tap the brewer. 

6. Allow for all the water to draw down through the coffee, aiming for an extraction time of around three minutes.

7. Remove the brewer and enjoy your coffee.