RECIPE
Parameters:
Coffee: 28g (≈ 3.5tbs)
Filtered Water: 400g at 200°-205°F (≈ 60 seconds off-boil)
Grind: Fine (resembles table salt)
Time: ≈ 2:30 total
Equipment:
A large Hario V60
A large Hario V60 filter
A vessel to brew into
A scale that measures to the gram and a timer, like the Hario Drip Scale/Timer
A gooseneck kettle that provides a controlled stream, like the Bonavita Variable Temperature Water Kettle
Freshly ground coffee from Insight Coffee Roasters
Preparation:
Warm the brewer and vessel with hot water
Wet the filter to prevent absorption
Weigh 28 grams of wholeseed coffee
Grind your coffee on a fine setting that resembles the consistency of table salt
Brewing:
With the gooseneck kettle, gently saturate the entire coffee bed with about 40 grams of water, starting a timer as soon as you begin to pour
After this 30 second pre-infusion, begin pouring with a gentle, modest stream
Start your pour directly in the center of the coffee bed and move in spiraling circles either clockwise or counter-clockwise -- spiral out to the edge without pouring down the side of the filter, then back in to the center, targeting any clumps or darker areas
Spiral in and out a few times, the 400th gram of water should be poured around 1:30 (this includes the time and water used for the pre-infusion)
The brewer should finish draining around 2:30, leaving the coffee bed in a bowl shape in the bottom of the brewer
Pinch the top of the filter, discard and serve
Clean the V60 like any other dish
Learn more at http://www.insightcoffee.com/brew/
