The V60 is the brewer we use most at the roastery. Haruki brews a cup every morning between 7:30 and 9:00 before the cupping session starts, and the method has stayed mostly the same for four years. It is not complicated, but the details matter more than most guides suggest.

The ratio we use

We brew at 1:15 for most filter coffees, which means 15 grams of coffee to 225 grams of water for a single cup. For lighter roasts like the Kochere Washed, we sometimes drop to 1:14 to compensate for the lower extraction yield of a light roast. We weigh everything. Measuring by volume introduces too much variability, especially with different grind sizes.

Water temperature and its effect on extraction

We brew at 93 degrees Celsius for medium and medium-light roasts. For the Kochere, which is our lightest roast, we go up to 95 degrees to improve extraction. Brewing light roasts at lower temperatures often produces a thin, sour cup because the compounds responsible for sweetness and body require more heat to dissolve. The idea that lighter roasts need cooler water is a common misunderstanding.

The bloom and why it matters

We pour twice the coffee weight in water for the bloom, so 30 grams of water for 15 grams of coffee. We wait 30 seconds. The bloom releases CO2 that would otherwise create uneven extraction during the main pour. With a very fresh roast, the bloom can be dramatic. Coffee roasted within the last two days will bubble significantly. By day four or five, the bloom is calmer and the extraction is more even, which is one reason we recommend waiting a few days after roast before brewing.

The pour pattern

After the bloom, we pour in slow concentric circles starting from the centre and moving outward, keeping the water level steady rather than pouring all at once. We aim to finish the total pour by 2 minutes and 30 seconds, with the drawdown completing by 3 minutes. If the drawdown is taking longer than 3 minutes 30 seconds, the grind is too fine. If it finishes before 2 minutes 30 seconds, the grind is too coarse.

Resting before the first sip

We let the cup rest for 90 seconds after the drawdown before tasting. The temperature drops to around 70 degrees, which is where most of the flavour complexity becomes accessible. Tasting at full brewing temperature masks a lot of the nuance, particularly the acidity and the finish. This is especially true for the Guji Natural, where the fruit note is most distinct at around 65 to 70 degrees.

The V60 rewards patience more than technique. Get the ratio and temperature right, wait for the bloom, and let the cup cool before you drink it. The rest follows.