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.
Medium - fine (sugar's texture)
92 - 96 °C
2 - 3 min
Coffee amount in cup
Mug 180 ml
The most sophisticated, charming and elegant extraction method
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.
Heat the water (330 ml) between 92°C – 96°C degrees.
Put the filter holder and the filter onto the brewer.
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.
Grind the coffee with a medium - fine granulometry ( the Moka's one is also fine).
Adjust the scale.
Pour ground coffee inside the filter (about 30g).
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.
Pour the remaining water with circular motions. The percolation lasts for 2-3 minutes.
Stir the beverage for a few seconds, with a circular and slow motion of the pot.
Serve the coffee.
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.