Recipe summary
60g of coffee for 1l of water That is 15g of coffee for 250ml Grind size a little finer than what you think especially for lighter roasts
Preheating is quite important. Plastic works better for heat retention However comment under suggested some advices for ceramic and glass which doesn’t involve too much water, like putting the V60 over the kettle while heating up, or even better put the V60 with the rinsed paper filter in the microwave for about 20s
Pour “pulsed” technique: 0:00: Pour 50g of water to bloom 0:10 - 0:15: Gently Swirl 0:00 - 0:45: Bloom 0:45 - 1:00: Pour up to 100g total 1:00 - 1:10: Pause 1:10 - 1:20: Pour up to 150g total 1:20 - 1:30: Pause 1:30 - 1:40: Pour up to 200g total 1:40 - 1:50: Pause 1:50 - 2:00: Pour up to 250g total
Today I discovered that the Hario V60 match perfectly the hole of the Hario kettle, so I could take huge advantage of the heat rising from the kettle while it was in the stove. I also put a espresso plate over it to trap the heat but I guess that’s unnecessary