YOU WILL NEED THE FOLLOWING:

1. PRE-MEASURED COFFEE BEANS
   55g PER LITRE OF WATER
2. POUR OVER FILTER HOLDER
3. WATER KETTLE
4. PAPER FILTER
5. GRINDER
6. TIMER
7. SCALE
8. SAUCER
9. LARGE MUG OR DRIPPER POT TO HOLD BREWED COFFEE

STEP 1
RINSE YOUR PAPER FILTER WITH CLEAN, HOT WATER.

AT THE SAME TIME, YOU ARE PRE-HEATING YOUR POUR-OVER FILTER HOLDER. MAKE SURE IT IS THOROUGHLY HEATED, ESPECIALLY IF YOU ARE USING A CERAMIC OR GLASS V60.

MAKE SURE YOU EMPTY THE DRIPPER POT/MUG.

STEP 2
GRIND YOUR COFFEE. IT SHOULD RESEMBLE MEDIUM TO FINE GRAINS OF SAND.

STEP 3
ADD YOUR COFFEE GROUNDS TO THE V60.

STEP 4
GIVE YOUR V60 A SHAKE. THIS WILL LEVEL THE BED OF COFFEE GRINDS.

STEP 5
TARE (REST TO ZERO) YOUR SCALE AND START YOUR TIMER.

STEP 6
SLOWLY POUR ABOUT 1-2 OZ (30-60 ML) OF WATER OVER THE DRY COFFEE GROUNDS, TRYING TO SATURATE ALL THE COFFEE.

STEP 7
WAIT 30 SECONDS. THIS WILL ALLOW THE COFFEE TO RELEASE ITS GAS (CALLED “BLOOM”).

STEP 8
CAREFULLY POUR 3-4 OZ (90-120 ML) OF WATER INTO THE COFFEE BED. HERE ARE SOME TIPS TO GET THE BEST FLAVOR:

1. DO NOT POUR WATER ALONG THE SIDES OF THE V60
2. TRY TO KEEP THE STREAM OF WATER MOVING AROUND SO YOU DON’T OVER-SATURATE THE SAME AREA
3. WATCH YOUR SCALE TO SEE HOW MUCH YOU ARE POURING
   100 ML = 100 G OF WATER.

STEP 9
WAIT UNTIL THE WATER HAS PASSED THROUGH COMPLETELY.

REPEAT THE PREVIOUS STEP (ADDING WATER) UNTIL YOU REACH YOUR DESIRED VOLUME OF COFFEE.

STEP 10
TRY TO KEEP YOUR TOTAL BREW TIME TO BETWEEN 3 AND 4 MINUTES.

STEP 11
PLACE YOUR FILTER TOP ON YOUR SAUCER TO PREVENT SPILLING; SERVE YOUR COFFEE AND ENJOY!