V60: 40-60 (Tetsu Kusaya)

 Water temperature
o Very Dark  85c; Dark  85-90c; Medium  90 – 95c; Light  95 – 100c

 Grind the coffee.

Ratio Coffee Water Increment (g) Grind size

40+ / ~1200um
1:13 76g 1000g 200g
(Baratza max is1100)

1:13 69g 900g 180g (Coarse)

1:14 57g 800g 160g

1:14 50g 700g 140g

1:15 40g 600g 120g 36 / ~1000um

1:15 33g 500g 100g 33

1:15 27g 400g 80g 31

1:15 20g 300g 60g 28

1:16 12g 200g 40g 24

22 / ~700um
1:16 6g 100g 20g
(Medium-Fine)

Consider the roast when deciding on a quantity – for a lighter roast you might want to use less coffee, to drive up the
extraction.

 Heat the water – temperature appropriate for roast style.

 Prepare the milk

 Pre-heat the V60 – container + filter

 Place v60 on scale

 Pour in coffee

 Zero the scale.

27g / 400ml of water

Regular Sweeter Stronger Sweet + Strength More acidic

Start: 0:00 Start: 0:00 Start: 0:00
Pour to: 80g Pour to: 60g Pour to: 80g

Start: 0:45 Start: 0:45 Start: 0:45

Pour to: 160g Pour to: 160g Pour to: 160g

Start: 1:30 Start: 1:30 Start: 1:30

Pour to: 240g Pour to: 240g Pour to: 220g

Start: 2:15 Start: 2:15 Start: 2:15

Pour to: 320g Pour to: 320g Pour to: 280g

Start: 3:00 Start: 3:00 Start: 3:00

Pour to: 400g Pour to: 400g Pour to: 340g

Stops: 3:30-3:45 Stops: 3:30-3:45 Start: 3:45

Pour to: 400g

Stops: 3:15-3:30