How to Brew a Filtered Coffee
An easy way to enjoy the quality-made coffee at home every single day
Ingredients
- Freshly roasted coffee
- V60 coffee dripper
- V60 filters
- Kettle
- Grinder
- Digital scale
- Timer
STEP 1
Bring at least 600 g (20 oz) of water to a boil. Grind 30 g (about 3 tbsp) of freshly roasted coffee to a consistency similar to sea salt. For lightly roasted single-origin coffee, use 23 g of coffee for every 350 g of water to highlight its delicate flavours.
STEP 2
Place a filter into the V60 dripper. If using a custom Blue Bottle filter, pre-wetting is not required. If using a standard #2 filter with another dripper, rinse the filter with hot water and discard the rinse water before brewing. Add the ground coffee to the filter, gently tap to level the grounds, then place the dripper on a carafe or cup. Set the entire setup on a digital scale and tare it to zero.
STEP 3
Start your timer and begin the first of four pours, known as the bloom. Slowly pour water in a spiral motion, starting from the outer edge and working toward the centre. Stop pouring when the scale reaches 60 g of water, ensuring all the grounds are evenly saturated. This pour should take about 15 seconds. Allow the coffee to bloom and drip for an additional 30 seconds before starting the second pour.
STEP 4
Starting in the centre of the coffee bed, pour in a slow, steady spiral toward the outer edge, then back to the centre. Make sure to pour all the way to the edge of the filter to prevent grounds from sticking to the sides. Add approximately 90 g of water, bringing the total to 150 g. This pour helps create gentle turbulence for even extraction. Allow 45–65 seconds before continuing.
STEP 5
Once the water level drops close to the coffee grounds, begin the third pour using the same spiral pattern. Add 100 g of water, bringing the total to 250 g, over 15–20 seconds. When the water level drops again, perform the fourth and final pour, adding another 100 g to reach a total of 350 g of water. This final pour should take about 20 seconds.