Pour Over V60

They say the essence of a perfect cup of coffee is in the preparation method and the drip cone V60 really manages to make a beautiful extraction. The V60 method specially designed to obtain the best extraction, the conical shape and the inner ribs allow the coffee to expand releasing the excess air and the liquid flowing towards the center slowly, prolonging the infusion time. 

 

 

METHOD OF ELABORATION

  • Put 600ml of water to boil
  • Grind 30 grams of coffee (3 tablespoons) until a thickness similar to that of the sea salt is obtained.
  • For the preparation we recommend 23gr of coffee for each 350ml of water
  • Put the paper filter on the V60 and moisten with boiling water and discard the water
  • Add the ground coffee in the V60
  • We will do 4 discharges at time intervals
  • Begin pouring water (60ml) slowly (approximately 15 seconds) over the coffee, starting at the outer edge and moving in a constant spiral toward the center
  • Let stand 30 seconds and then pour the 90ml over water covering all the coffee
  • Pour additional water 100gr using the same pattern to obtain a perfect infusion and then the remaining 100gr.
  • Let stand, aerate and serve.
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