Brewing Recipe - V60
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27th Apr 2012
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30th Apr 2012

Our own Greg Dash has written a step by step guide to all your home filter needs…

I’ve always enjoyed good coffee at home. For me, home brewing was actually how I got into coffee in the first place. Good Coffee at home isn’t difficult as long as you follow a simple recipe, much like cooking. At Urban we sell a coffee brewer that is perfect for brewing at home, the V60 filter brewer.

There are 3 parameters to a brewing recipe, grind, dose and time.

Things you’ll need:
• Hot water (around 91-95C, just off the boil. DO NOT USE boiling water, it’ll burn the coffee and taste nasty)
• A V60 and V60 filter papers
• Digital Scales (optional, but highly recommended)
• A vessel to brew into (jug, mug etc)
• Fresh, tasty coffee.

Grind

Grind is vital, how coarse or fine the grind is will effect how long the water is in contact with the water, too long it will over extract giving a bitter taste, too little it will under extract giving a sour taste. Communicating grind size is difficult but it should be a similar texture to sand, a better indicator is that if your brew falls between 2:30-3:00, grind should be ok. If you are buying pre-ground coffee from us, please state which brewing method you are using and we’ll adjust the grind according. If you start drinking a lot of coffee, think about investing in a grinder!

Dose

How much coffee you use is also important, a good rule of thumb for most filter brewing methods is 60g per litre, this is no different for the V60. You can calculate this using very simple maths, if we wish to brew 330ml of coffee (a big mug) just do 0.330 x 60 = 19.8g, so round that up to 20g.

Time

Ideally, we want the brew to take around 2:30 and 3:00. Any more than that, the grind is too fine so you need to coarsen up that grind, any less than that the grind is too coarse so make it finer. If you bought pre-ground from a supermarket chances are its a grind half way between filter and espresso, meaning any extraction will be poor. Investing in a grinder or getting us to grind your coffee, specific to your brew method, in store is the only way to rectify this.

Method

First put foremost, put the filter paper into the V60, and run some water through it, this heats up the V60 and removes any paper taste from the filter. (If you don’t believe me that it tastes like paper, lick it).

If you have digital scales (if not, why not?) put the vessel you are going to brew into ontop of the scales and the v60 on top and zero the scales.

Add the coffee, I am making 500ml (2 cups) so I’ll be using 30g of coffee. With your finger make a little divot in the coffee. This allows the coffee to “bloom” really well. Bloom is the process of adding a little bit of water to wet the grounds but also to importantly release all the gases into the coffee, this gets all those tasty flavours out for us to enjoy in the final cup. So add a bit of water to grind the coffee (to be precise: add 2ml for every gram of coffee, so 60ml of water in this case). Leave the coffee to bloom for 30 seconds.

Now the fill, We want to add the rest of the water until we hit 500ml quite slowly, pouring in tight concentric circles, do not hit the edges with the water as it’ll just pour straight through. Once you have added all the water, let it drip through.

Finally, pour, serve and drink.

Once you have done this a couple of times it’ll seem like second nature. I really recommend you invest in the scales, a set of Salter scales is about £10 in Sainsburys and are useful for cooking too. While pouring water from a kettle is doable, if you want to extend your home coffee maybe consider getting a gooseneck pouring kettle to help control the pour. At Urban we use a Tiamo kettle for £20, while it may seem quite steep for something that just pours water, it does help the brew.

Please feel free to message me any questions on Twitter: @gregdash

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