MATERIALS

32 grams of light roast whole coffee beans

1 gooseneck kettle

1 coffee grinder

1 timer

1 V60 pour over (with paper filter) / 1 French press

Water

Mug

PROCEDURE

For a smoother cup................................... V60

For a stouter cup....................................... French Press

V60

  1. Heat water to 200 degrees (30 seconds off the boil)
  2. Put paper filter on V60, place V60 over your mug
  3. Pour 20-30 grams of water into V60 in a circular motion, wettening the paper completely (This will ensure no papery taste resides in the brew, and will also heat the mug.) Discard water in the mug and place V60 + mug onto the scale.
  4. Grind 32g coffee beans to medium-fine grind (consistency of sand), add to V60, tare the scale
  5. Start the timer. In a steady, circular motion, from the center outwards, pour 64g of water into V60, wait 0:30
  6. Pour additional 336g of water into V60 in slow, circular motion, wait until the coffee stream at the bottom has slowed to an occasional drip. Remove V60 from mug, discard coffee + filter.