V60 is probably the most famous pour over. It was first made by Hario Glass in Tokyo, Japan. Its 60º angle cone shape allows the water to flow to the center, as its spiral ribs allow air to escape. V60 pour over makes a full and rich kind of coffee.
- V60 coffee dripper ( 2 cups )
- Gooseneck kettle
- Digital scale
- Coffee cup / other vessel
Boil at least 20 oz (600 grams) of water to 90 degrees C. Grind 30 grams of coffee to a medium-fine setting.
Place the filter in the V60 dripper, then wet with hot water if you’re using a paper one.
Place the V60 dripper on your preferred vessel. Set it on a weighing scale and tare the weight.
Put the coffee grounds into the V60 dripper.
Start the timer and slowly pour the 1st out of 4 pours into the V60 dripper. Stop when the weight reaches 60 grams, and the grounds are evenly wet. This step is considered ‘magical,’ and is called ‘bloom,’ because as the hot water hits the grounds, trapped gases are released, making the coffee bed rise up.
Let this sit until your timer hits 45 seconds.
Start your second pour at the center of the grounds. Pour it in a spiral toward the outer edge of the ripples, then back to the center. This should add 90 grams to your coffee, or a total of 150 grams. The second pour aims to allow the water to extract the grounds more evenly.
Continue the same pattern used in second pour to your third and fourth pour, 15-20 seconds apart, until you reach 400 grams. Wait until the last drip drops.
Put the V60 out from your vessel, and enjoy your coffee!
Try it with Our Coffee
The Philippines is one of the few countries that produces the four species of coffee: Arabica, Liberica (Barako), Excelsa and Robusta. Climatic and soil conditions in the Philippines - from the lowland to mountain regions - make the country suitable for all four species. At Commune, we take pride in using only high quality beans, sourced directly from farmers, in various coffee-growing areas in the country like Benguet, Sagada, South Cotobato, Kapatagan and Bukidnon.