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      How to use the Ethiopian coffee with V60 filter coffee device?

      Ratio, grind size and water quality plays a crucial role to brewing a 5 star V60 filter coffee cup.

      Equipment:

      • Hario V60 dripper
      • V60 filter papers
      • Gooseneck kettle (recommended for precise pouring)
      • Grinder (for freshly ground coffee)
      • Scale (for accurate measurements)
      • Timer
      • Server or mug

      Ingredients:

      • 18.5 grams freshly ground Ethiopian Geisha coffee (medium-fine grind, similar to table salt)
      • 240 grams filtered water (heated to 85°C)
      • Ratio is 1:13

      Instructions:

      1. Prepare: Place the V60 dripper on top of your server or mug. Fold the V60 filter paper along the seam and insert it into the dripper.
      2. Rinse: Pour a small amount of hot water through the filter paper to rinse it and warm the dripper. This helps remove any papery taste and preheats your brewing vessel. Discard the rinse water.
      3. Add Coffee: Add the ground coffee to the filter paper. Gently tap the side of the V60 to level the coffee bed.
      4. Bloom: Start your timer and pour just enough water (about 40-50 grams) to saturate all the grounds. Gently swirl the V60 to ensure even saturation. Let the coffee bloom for about 30 seconds. This allows the coffee to degas, which helps with extraction.
      5. Pour: Continue pouring the remaining water slowly and evenly in a circular motion, starting from the center and working outward. Avoid pouring directly onto the filter paper. Aim to finish pouring within 2-3 minutes.
      6. Swirl (Optional): Once all the water is poured, gently swirl the V60 to ensure an even extraction.
      7. Drawdown: Allow the remaining water to drip through the coffee grounds. This should take another 1-2 minutes.
      8. Enjoy: Remove the V60 dripper, discard the filter paper and grounds, and savor your freshly brewed Ethiopian Geisha!

      Tips:

      • Grind Size: The grind size is crucial. A medium-fine grind is ideal for V60 brewing. If your coffee is too weak, try a finer grind. If it's too strong, try a coarser grind.
      • Water Temperature: Water temperature greatly affects the extraction. For delicate coffees like Ethiopian Geisha, 85°C is a good starting point.
      • Freshness: Use freshly roasted coffee for the best flavor. Grind your beans right before brewing.
      • Experiment: Feel free to experiment with different pour techniques, grind sizes, and water temperatures to find what works best for your taste.