United States
A way to enhance every coffee aroma
V60 extraction method enhances both coffee's aromas and features while offering a medium density, soft and pleasant beverage, perfect to be slowly sipped.
Pour Over V60
V60 comes from Melitta Bentz's intuition, a German housewife who decided to replace the classical linen filter with a paper sheet took from his son's notebook. Furthermore Melissa, created and patented in 1908 her own coffee machine by using a small potter pot with a hole and covered it with paper towels.
Grinding
Medium - fine (sugar's texture)
Coffee amount
30 g
Water temperature
92 - 96 °C
Extraction time
2 - 3 min
Coffee amount in cup
Mug 180 ml
The most sophisticated, charming and elegant extraction method
1
This Pour Over extraction method works with three tools: a pottery filter holder, (it can also be made of glass or other materials), a paper filter and a glass and heat-resistant brewer. V60's name comes from its letter V shape, which is under the angle of 60 degrees which allows a perfect coffee percolation.
2
Heat the water (330 ml) between 92°C – 96°C degrees.
3
Put the filter holder and the filter onto the brewer.
4
Rinse the filter to remove any paper flavor that may infiltrate the coffee and to make it stick to its holder. Remember to throw away the percolated water.
5
Grind the coffee with a medium - fine granulometry ( the Moka's one is also fine).
6
Adjust the scale.
7
Pour ground coffee inside the filter (about 30g).
8
Do the pre - infusion while evenly wetting the coffee layer with 60ml of hot water and move in circles. This process lasts 30 seconds more or less, until water percolation is over.
9
Pour the remaining water with circular motions. The percolation lasts for 2-3 minutes.
10
Stir the beverage for a few seconds, with a circular and slow motion of the pot.
11
Serve the coffee.
