• V60 cone or Chemex
• Ground Control Coffee
• Filter Papers
• Brewer
• Kettle
• Scales
• Timer

How to make it:

1. PREPARE EQUIPMENT

Start by bringing water to a boil in your kettle and placing a filter inside your V60 cone. Place the cone atop your brewer and rinse thoroughly with hot water to get rid of any paper taste; this will also season the brewer with the hot water that comes through.

2. GRIND YOUR BEANS

Discard the water from your brewer and place the V60 cone back atop it, being careful to keep the wet filter in place. Put cone and brewer onto your scale and tare it to zero, then place 14g of medium ground coffee into the cone and gently tap its side to evenly settle the grounds; the coffee should be courser than espresso grind, yet finer than plunger grind. Tare scale to zero once again.

3. LET GRINDS BLOOM

Water should be at a temperature between 92°-97° Celsius; if your kettle isn’t temperature controlled, bring water to a boil and let it sit for 1-2 minutes. Begin your timer and slowly add 40g of water; this should be done in a circular motion making sure to saturate all the coffee grounds. The coffee will begin to expand, this is known as the ‘bloom’, and is the gases held within the grind escaping. Let sit for 30 seconds.

4. ADD REMAINING WATER

Following this add 70ml (g) of water every 30 seconds in the same circular motion, until you reach 250ml (g) of total beverage. The total brew time for this method should be 2.5 minutes.

5. AERATE & ENJOY

Gently swirl the coffee around inside your brewer to aerate it. Serve and enjoy!