Use this brew guide to get started with this beautifully simple method of brewing using a V60 or other pour-over or drip coffee maker. Already a V60 aficionado? Sign yourself up to our Roaster’s Choice Filter subscription.
Or you could check out some of the new single-origin filters we have available like the Happy Fiver . This Costa Rican filter coffee has a rich, chocolatey mouth-feel complete with a long finish. We taste toasted s’mores and chocolate raisins.
Once you’ve mastered the basics, there are lots of potentials for you to begin playing with different grind sizes and brew times to see how these impact the flavour of the coffee.
This is a basic framework to follow as you start out, but once you are comfortable start experimenting to find your own perfect brew recipe.
Easy to do, but takes a few minutes of concentration without distractions
*If you don’t have a coffee grinder, make sure the coffee you are using is ground for filter, a medium-fine grind size.
This is key to getting your brew tasting consistently good and means you can replicate good results.
If you’re brewing for 2 people, you will need 36g of coffee, and 500ml water. Aim for a medium-coarse grind.
You may enjoy your coffee stronger or weaker, so as a general rule we’d say anywhere between 60-70g per litre of coffee.
It’s your brew, and experimenting to find the perfect ratio for you is absolutely encouraged.
Have a look at our Golden Rules to find out more.
Pop the filter into your V60 (or other pour-over coffee maker) and rinse with hot water.
This means you only taste the good stuff in your brew, and not the taint of the paper.
This is a good time to pre-heat your vessel too which will keep your coffee hotter for longer!
Tip away any hot water in your jug or server and add your ground coffee into the filter paper in the coffee maker, it’s time to brew!
Start the first pour. The aim here is to saturate the grounds, this should require only 80-100ml of the total water.
Watch as the coffee expands and de-gasses. This process is called the bloom.
Wait 20-30 seconds here before moving on to the main pour.
Try to pour consistently, at a steady rate, and in a circular motion. This keeps the coffee grounds fully immersed without weighing the coffee down with all the water at once.
Pause every 100ml for a few seconds to keep the water level only a few mm above the grounds. Nice and slow.
The total brew time (including bloom) should be 4-5 minutes.
All that’s left to do is to serve and savour the moment.
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