Grind Size: Medium-fine (like granulated sugar)
Coffee-to-Water Ratio: 16g coffee to 250ml water (6g per 100ml)
Water Temperature: 93-96°C (Just off the boil)

1. Rinse the paper filter with hot water to remove any papery taste and preheat the dripper. (Discard water after this step, you can't see this in the video)

2. Add 15g of ground coffee to the V60.

3. Pour 30ml of water for the bloom, let it bloom for 30 seconds.

4. Slowly pour the remaining 220ml of water in a circular motion.

5. Aim for a total brew time of between 2:30 - 3 minutes.

Tip: Use a gooseneck kettle for better control of your pour.