Four variables, one clean cup. Our baristas' starting recipe for the V60.
You don't need a lab to brew a clean cup — just four things you can control: ratio, grind, water and time.
Start with 15 grams of coffee to 250 grams of water. Grind to medium, like coarse sand. Bloom with 40 grams of water just off the boil, wait thirty seconds, then pour in slow circles until you reach 250. The whole brew should take about two and a half minutes.
Too sour? Grind finer. Too bitter? Grind coarser. Change one thing at a time and you'll dial in any coffee we sell at the bar.
