BREWING with A V60

The Recipe: Precision in Every Pour

The secret to a great cup of coffee lies in the extraction. By following this specific timeline, you ensure that you’re getting the sweetness and acidity in perfect harmony.

1. The Bloom (00:00 – 00:50) 

Start your timer. Pour 50g of water over the coffee grounds. Use a gentle agitation (a slight stir or swirl) to ensure all the grounds are saturated.

Why? This "bloom" phase allows CO2 to escape, preventing sour flavors and preparing the coffee for even extraction.

2. The First Pour (00:50 – 01:30)

At the 50-second mark, pour another 100g of water (bringing your total scale weight to 150g). Use steady, circular motions moving from the center outwards.

3. The Second Pour (01:30)

At 1 minute and 30 seconds, pour the final 100g of water (totaling 250g). Keep your pour steady and avoid hitting the sides of the filter directly.

Pro-Tips for the Best Results

Temperature Matters: If your water is too hot (above 96ºC), you risk burning the coffee and getting bitter notes. If it’s too cool (below 91ºC), the coffee may taste weak or sour.

Freshness is King: Always grind your beans right before brewing. This preserves the volatile aromatic compounds that give specialty coffee its unique character. 

The Filter: Don't forget to rinse your paper filter with hot water before adding the coffee. This removes any "papery" taste and pre-heats your vessel.

Elevate Your Coffee Experience

 Brewing coffee is an art, but it’s also a science. By controlling your variables—like the 15g dose and the medium grind—you turn a simple caffeine fix into a gourmet experience.

Ready to put this guide to the test? Explore our latest collection of single-origin beans at soroasters.com and find your new favorite roast.a ciência. Ao controlar as variáveis —