A lot of people pick up a V60 and then find the coffee comes out weak or sour and give up on it, which is a shame, because it’s a great little brewer once it clicks.
Here’s roughly how we do it. Fifteen grams of coffee to two hundred and forty grams of water is a good place to start, ground medium, a bit finer than you’d think, somewhere around table salt. Rinse the paper filter with hot water first and tip that water away. Put the grounds in, give the dripper a shake to level the bed.
Start your timer and pour just enough water to wet all the grounds, maybe forty or fifty grams, and leave it for thirty to forty-five seconds. This is the bloom and it lets gas escape so the rest of the brew is even. Then pour the rest in slow steady circles, keeping the water level up but not right to the brim, and try to be done pouring by about a minute forty-five. The whole thing should finish draining somewhere around two minutes thirty to three minutes.
If it’s sour and watery, grind finer. If it’s bitter and takes forever to drain, grind coarser. That’s most of it. Water matters more than people think too — if your tap water tastes bad the coffee will taste bad.
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