• Heat water to 92–96°C.

• Place the V60 on your carafe or mug.

• Insert the paper filter.

• Rinse the filter thoroughly with hot water (removes paper taste + preheats vessel).

• Discard rinse water.

• Add 23g of coffee to the V60.

• Tap to level the bed.

00:00 — Bloom

• Pour 60g of water slowly and evenly over the grounds.

• Let sit 30–45 seconds to allow gas to release.

00:30 — Main Pour

• Pour in slow, controlled spirals out → in → out.

• Pour up to 200g total.

01:30 — Secondary Pour

• Continue the same spiral pattern.

• Pour to 360g total by around 2:00.

After final pour

• Let the brew drain naturally.

• Do not swirl or stir — let gravity do the work for clarity.

TARGET BREW TIME

2:45-3:30

• If brew runs too fast, grind finer.

• If brew runs too slow, grind coarser.

FLAVOR EXPECTATIONS

The V60 produces a cup that is bright, layered, and expressive.
Expect clarity with a touch of sweetness, with more aromatic lift compared to the April.