The ultimate home brewing survival kit to pour the perfect coffee.
- One Plastic V60 (Red).
- One manual hand grinder.
- One pack of filters (40 pieces)
- One bag of Hej Coffee beans (250g)
About the V60:
“The name stems from the shape of the device. It is ‘V’ shaped with angles of 60 degrees. The internal sides also have interior ridges which help with air flow during the brewing method. Filter paper is inserted into the V shape and coffee grounds placed within the filter paper. The brewed coffee then drips into your cup, delivering a great coffee.”
Colombia: Las Lomas. Single origin coffee beans from Pitalito, South Hulia. Notes of plum, peach and red cherries.
DR Congo: Katanda. Single origin coffee beans from Lubero, Isale. Notes of lime, cherry and dark chocolate.
Ethiopia: Yirgacheffe. Single origin coffee beans from Yirgacheffe. Notes of lemon and berries with a delicate body.
Kenya: Kiburi PB. Single origin coffee beans from Kirinyaga County. Notes of red berry, stone fruit and wine acidity.
Columbia: Nariño. Single origin coffee beans from Narino, Columbia. Notes of chocolate, caramel and redcurrant.
Mexican: El Tucan Decaf. Decaffeinated single origin coffee beans from Chicomuselo & Comalapa, Chiapas. Notes of sweet, burnt toffee, brown spice, apple and soft citrus.
The V60 is a small pour over great for a morning cup, and ready in minuets.
The brewer gets its name from the angle of the cone which falls at 60 degrees and its recognisable V shape, both combining to give the V60. This brewer is great for a consistently vibrant, bright and acidic cup.
What you need
- 32g fresh whole bean coffee
- 2 cup V60 brewer and filter paper
- Soft, clean water
- Scales and timer
Step by Step
Boil your water and thoroughly rinse the filter paper. Discard the rinsing water from the decanter.
Weigh out and grind your coffee, aiming for a sea salt like consistency and add it to the brewer. Slightly tap the sides of the brewer to level out the coffee bed.
Place the brewer on the scales and set them to zero before you start brewing. Your brewing water should be 93 degrees, or just off the boil.
Start your timer and bloom the coffee adding roughly 64g of water. Aim for the centre and slowly spiral outwards, saturating all the coffee.
After 30 – 45 seconds the bloom should have stopped. Add the remaining water in a steady stream until the scales read 500g. Add the water in concentric circles throughout, making sure to pour over any dark, bubbly patches and avoiding any pale patches.
Using a stirrer, gently stir the slurry to ensure the bed off coffee drains evenly.
When your brewing water completely drains through, the timer should read around 3 – 4 minutes. Discard the used coffee and filter.
Swirl your coffee and enjoy!