For a manual filter coffee prepared with a V60 we recommend that you choose a light roast. This "slow" method allows for better extraction of aromas, which are best preserved in a light roast. Our organic specialty coffees Haute Altitude and First Harvest are perfect for this method.

To prepare a V60, you will need a medium grind size, comparable to sugar. A grind that is too fine risks clogging the paper filter, while a grind that is too coarse can result in coffee lacking in flavor.

For even better coffee, we recommend grinding your coffee freshly, just before extraction. The fresher the coffee is ground, the more aromas and nuances it will have. To elevate your in-cup experience, we recommend pairing your V60 with a Hario grinder

For a 300ml preparation in V60, you will need between 15g and 20g of ground coffee. Of course you can adjust the quantity of ground coffee depending on the more or less intense profile you are looking for. Only one variable should not change, that is the amount of water.

An essential gear in brewing a good V60 is a scale with a timer. This method requires several pours of water at regular intervals. A scale with a timer is therefore essential to brew your coffee. The Timemore black Mirror is the scale recommended by our baristas.

For the water temperature we recommend a temperature of 91°C. Water that is too hot risks burning the coffee, while water that is too cold does not properly extract the flavors... The water should be poured in circular motions to ensure even extraction. To have an even extraction we recommend using a gooseneck kettle with adjustable temperature such as the Fish Smart from Timemore.

It is common to serve a V60 in a Hario carafe which is specially designed to accommodate this coffee maker. However, a regular mug will also work.

1. Start by placing the carafe and the V60 on the scale.
2. Insert the filter paper and rinse it. This step removes the taste from the filter paper. Don't forget to empty the water used for rinsing.
3. Add the ground coffee and tare the scale
4. The first pour is called the “bloom”. This essential step releases certain gases retained by the beans during the roasting rpocess and ensures a homogeneous extraction. So start the timer on the scale and pour 3 times the weight of the ground coffee in water. For example, if you put 20g of ground coffee, pour in 60g of water. Check that all the coffee is well moistened, and shake the coffee maker gently if this is not the case.
5. Wait 45 seconds, then pour water until you reach 200g of water in total. If my "bloom" was 60g of water then I pour 140g of water.
6. Wait another 45 seconds then pour in the remaining 100g of water to reach a total of 300g of water.
7. Wait for all the water to drain, then you can enjoy! In total the extraction should last between 3min and 3min30.

If your coffee is too bitter, your coffee is probably over-extracted! Consider increasing the grind size and lowering the water temperature. Using specialty coffee beans with a lighter roast is also key to achieving less bitterness in the cup.

If your coffee is too acidic or weak , then your coffee is probably under-extracted! Consider reducing the grind size, increasing the
water temperature and increase the dose of ground coffee.

Some coffees are naturally more tart or fruity. If these profiles are not to your taste, do not hesitate to take our online quiz to guide you towards a specialty coffee that will suit you better.

For more advice, do not hesitate to come and see us directly! Our baristas will be delighted to welcome you and guide you on the preparation of our exceptional coffees.