Everything we’ve discussed culminates in this post. Get excited. Get ready. We’re finally getting to the fun part of coffee: making it for yourself. Using all of the science behind coffee making and extraction, we’ll break down the motions, actions, and cues for the V60 method that we recommended in Part One.
Like we mentioned, the V60 is what I consider the Swiss Army Knife of brewing methods. It has the widest margin for error when you’re brewing, it emphasizes balance, and it can handle both hot and iced recipes like a champ.
Watch this quick video on how to make a V60 pour-over, then we’ll break down the motions using the variables we discussed last week.
Pretty simple huh?
Here’s a step-by-step breakdown of the recipe:
- Pour 30-50g water slowly onto the grounds, then start the timer.
- At 0:30, begin pouring, washing to the edge of the bed to saturate the outlying grounds, then bring your water stream back to the center of the slurry, pouring nickel-sized circles.
- At 1:00/215-225g, make three passes to the edge of the bed, then return to the nickel-sized circles.
- At 1:15/315-225g, make three passes to the edge of the bed, then return to the nickel-sized circles.
- At 1:30/400g, finish your pour. The slurry should draw down between 2:15 and 2:45.
Two things are staying constant as we brew: temperature and water quality. When we post recipes for brewing, the standard temperature is 205° F and water quality is based on Third Wave Water packets that are dissolved into a gallon of distilled water.
The dose we’re using in this video is 26.0g of coffee and pouring 400g of water. This puts us at a 1:15 ratio of coffee to water. Keeping the water dose as a constant, you can adjust your coffee dose up or down to compensate for unpleasant flavors by increasing or decreasing strength.
This V60 recipe consists of two main time markers: finish pouring at 1:30, and drawdown should occur between 2:15 and 2:45. It’s a shorter pouring and brewing time in comparison to some other methods, but with the continuous addition of water instead of pulses, extraction occurs more aggressively and more readily.
We’re using a medium-fine to medium grind size, which correlates to 17-22 on your Encore grinder. This grind size might seem finer than you would expect, but with shorter contact times, you can achieve appropriate extraction in less time than a Chemex or Gino.
The continuous pouring motion, making nickel-sized circles and wide passes at intervals, stirs up the coffee bed substantially and allows for all the grounds to have even contact with water. And since all the water flows through one exit point, as the bed draws down, coffee is still able to contact water with little to no issues.
This outlines only one of the many ways you can brew using your V60. Companies like Counter Culture have great guides with different ratios that have different pour patterns and achieve desirable results.
If you liked the video above, make sure to check out our YouTube channel for more guides! This Friday, we’ll be sharing our Aeropress brewing guide, which is always a fun method when you’re on the road or want to experiment more than normal. Happy brewing!