All Brew Guides
Brew Guide 02
Filter
The clearest way to taste a single origin. A medium grind, a paper filter, and a slow, even pour bring out the fruit and florals our lighter lots are roasted for.
Watch · Filter
Step by step
Four steps to a better cup.
01
Rinse the filter, add 15 g
Fold and seat a paper filter in the V60, then rinse it through with hot water — this removes papery taste and warms the brewer. Tip in 15 g of medium-ground coffee and tare your scale.
Tip · Discard the rinse water before brewing.
02
Bloom with 50 g
Start your timer and pour 50 g of 94 °C water, just enough to wet all the grounds. Watch it swell and bubble — that is CO₂ escaping. Wait 30–40 seconds.
Tip · A big, even bloom means fresh coffee.
03
Pour in slow circles to 250 g
Pour in steady, concentric circles from the centre out, keeping the bed level. Add water in two or three pulses until you reach 250 g total, finishing around 1:45.
Tip · Keep the water off the paper wall.
04
Let it draw down
The bed should drain to a flat, even surface by about 2:45. A flat bed with no high-and-dry grounds means an even extraction. Swirl, sip, adjust.
Tip · Slow draw? Grind coarser. Too fast & weak? Grind finer.
Brew this with
Filter No. 1.
Roasted light-medium, bright and fruit-forward — made for filter.
Dial it in
If something's off.
Cup tastes thin & watery
Grind finer, or slow your pour to extend contact time.
Cup tastes harsh & drying
Grind coarser, or drop the water temp a couple of degrees.
Draw-down takes over 4 min
Grind coarser — fines are clogging the filter.
Bed left high & dry on the walls
Pour more centrally; keep the slurry level.