PLACE V60 DRIPPER ON TOP OF MUG OR CARAFE AND PUT ON TOP OF SCALE.
4.
SLIGHTLY FOLD OVER THE CREASED PORTION OF THE V60 FILTER AND INSERT THE FILTER INTO THE DRIPPER.
5.
PRE-WET THE PAPER FILTER TO REMOVE ANY PAPER TASTE, AND DISCARD RINSE WATER.
6.
ADD GROUND COFFEE TO THE FILTER AND TAP GENTLY TO ENSURE THAT THE GROUNDS ARE SITTING FLAT IN THE FILTER. TARE SCALE TO ZERO.
7.
NOW FOR THE BREWING! FIRST “BLOOM” THE COFFEE. THIS IS A PROCESS WHERE THE COFFEE IS PRE-WET AND ALLOWED TO SIT TO ENCOURAGE OFF-GASSING OF CO2. TO DO THIS, START THE TIMER AND SLOWLY ADD ABOUT 50 GRAMS OF WATER IN A CIRCULAR MOTION WITH THE KETTLE. ALLOW THE COFFEE TO DE-GAS FOR 30 TO 45 SECONDS AFTER BLOOMING.
8.
AFTER 30 TO 45 SECONDS, POUR AN ADDITIONAL 100 GRAMS OF WATER WITH A SLOW, CIRCULAR MOTION. PAUSE FOR 10-15 SECONDS TO ALLOW WATER TO DRAIN SLIGHTLY. ADD AN ADDITIONAL 50 GRAMS OF WATER EVERY 10-15 SECONDS UNTIL A TOTAL OF 340 GRAMS OF WATER HAS BEEN POURED.
9.
AFTER 340 GRAMS OF WATER IS POURED, ALLOW THE COFFEE TO DRAIN INTO THE MUG OR DECANTER. THIS ENTIRE PROCESS SHOULD TAKE BETWEEN 3:00-3:30 MINUTES.
