Simple, clean, accessible. If you’re just getting into coffee, drip brewing is a great place to start. You’ll probably have seen someone using a hand-brew dripper before – an inverted cone-shaped funnel slowly draining extracted coffee through a filter.
This single-cup brewing method is commonplace in coffee houses around the world, produces a delicate and sophisticated cup, and doesn’t require connoisseurship to perfect.
- A lighter bodied, delicate brew with high clarity of flavour
- Brewing more professionally and a way to really start to understand the subtle nuances of speciality coffee
WHAT YOU’LL NEED
- V60 Dripper funnel (or similar)
- Burr grinder (optional)
- 15g of freshly ground coffee per 250ml cup
- Hario Kettle (optional – but helps to extract evenly)
- Filter paper
- Measuring spoon or scales (optional)
- Cup (for waste)
- Fold your paper filter along the seam and into a cone. Put the cone in your V60 (which should be sitting on top of a cup or jug).
- Rinse the filter by pouring hot water through it and into the cup (then tip out the excess).
- Place your coffee in the cone and gently shake flat.
- Put your V60 and cup (or jug) on the scale.
- Start the timer. Pour in 50g of water, covering all the coffee, making it bloom.
- After 30 seconds pour in 100g of water. Pour in concentric circles, into the coffee itself (not the sides of the filter paper!).
- After 60 seconds, pour in 50g more water.
- At 90 seconds, add another 50g.
- All your water (250g of it) should be in by the 90-second mark. Now, let it drip until finished.
- Your brew should be done within two to three minutes.
- If it’s taking longer than expected, coarsen the grind next time. If it’s running short, go finer.