Makin' a V60 — For Ronald and his 001

I always "start from the end" i.e. before I do anything ...

1. I have the amount of coffee I'm using pre-dosed into a small bowl

2. I have the V60 set up with a filter and have it already placed on top of its brewing receptacle (in your case the mug... more on that in a moment).

3. I Have my Hario kettle out, with its lid off, next to the V60 and brew receptacle and ready to receive boiling water from the tea kettle.

4. I have all my "stuff" — my mug, kettle, V60, liquid measure, brewing receptacle, timer, a hot pad or two — out together in one place, where I'm going to brew.

Its all sort of a coffee mis en place type o' thing. Makes it all go smoothly.

All set up? Ok...


So, first, the water:

- Cold, "fresh" from the tap. I know everyone says "filtered" but, for me, its been even more important that the water be fresh from the tap. Better that, than water that's been sitting too long, even in a Britta pitcher in the fridge. I know it sounds weird but it makes a difference.

No water that's been sitting in the tea kettle either. Pour that out. Make sure both the tea kettle and Hario kettle are empty before you start ;-)

- I know we talked about brewing *into* a liquid measuring cup but I think it would be even easier, in the end, if you simply pre-measured the amount of water you need right from the beginning and put *that* into the tea kettle for boiling. Simply brew into your mug.

- The amount of water: double what you need for the brew itself. So, in your case, measure out 24oz. and place it in the tea kettle on the stove.

Keep the liquid measure handy, by your other "stuff" — you're going to use it again in a few minutes.


Alrighty, here we go...

- Heat your pre-measured water on the stove in the tea kettle.

- *Before* it starts to boil, take the tea kettle off the flame and pour 12oz. of the hot-but-not-boiling water into your liquid measure (you did keep it handy, didn't you ;)

- Keep the remaining 12oz. of water still in the tea kettle, off the flame. Set it aside for a moment. 12 oz. of water is going to boil quickly and you need some quality time with your filter and grounds in a second.

- pour the 12oz. of water from the liquid measure through the filter, into the mug you've got set up under the V60. Just pour it all in.

- Dump that water out (been there, done that) and put the V60 back on the mug.

- Set up your grounds: place your pre-measured grounds into your rinsed filter and make a cone-shaped indentation with your finger

- The finger you used to make the indentation should now be beautifully smooth and exfoliated, but don't get distracted. No time for that.

- Now, place the tea kettle back on the stove.

- Once that remaining 12oz. of water (quickly) starts to boil, take it off the heat and pour that water into the Hario kettle.

BAM, perfect brewing temperature.


The pour...

- Got a timer?

- Once you're ready to pour, start your timer.

- Don't worry if you don't begin the pour *exactly* when you start the timer. No biggie.

- Per Matthew's instructions, it should all be gentle, controlled and in the center.

- Gently pour, into the center, just enough water to just cover the grounds.

- Let it sit for a minute.

- Feel free to smell the aroma.


Minute's up?...

- Again, gently and in controlled fashion, pour the water into the center

- The idea is to keep a flow going such that the water level stays constant in the V60, always staying, in your case, about a 1/4 - 1/2 inch from the top of the V60

- Since you pre-measured you know you're done when you run out of water.

DRANK!