Brewing coffee is like a laboratory experiment where every variable matters. The V60 is one of the most beloved methods for coffee purists because it allows the “genetic” flavor profile of the bean to shine through with total clarity.

The Essentials:

  • The Grind: Medium-fine (like sea salt).

  • The Ratio: 1:15 (15g of DNA Coffee to 225g of water).

  • The Temperature: 92°C to 96°C.

The Method:

  1. Rinse: Wet the filter to remove paper taste and warm your carafe.

  2. The Bloom: Pour 30g of water and wait 30 seconds. This releases CO2 and “wakes up” the flavor.

  3. The Main Pour: Pour in slow, steady circles.

  4. The Result: A clean, vibrant cup that highlights the delicate floral and fruity notes of your beans.

Pro Tip: If your coffee tastes too bitter, coarsen your grind. If it’s too sour, grind finer!