1. Weigh Up Your Beans (24g is the Sweet Spot)
Whip out your digital scale and measure 24 grams of coffee. If you’re chasing a smaller or bigger cup, stick to a 15:1 water-to-coffee ratio.

2. Grind Like a Pro
Set your grinder to medium-fine (around the texture of table salt). Too fine? Bitter brew. Too coarse? Weak as dishwater. Nail the grind, and you’re halfway there.

3. Heat Your Water to 91–96°C
Don’t have a fancy temp-control kettle? No worries. Boil the water, let it sit for about 10–15 seconds, and you’ll be in the goldilocks zone.

4. Rinse the Filter
Pop the paper filter into your V60 and give it a good rinse with hot water. This step isn’t optional—it gets rid of that papery taste no one wants in their brew. Chuck out the rinse water afterward.

5. Load Up & Get Set
Add your ground coffee to the rinsed filter and give it a little shake to level out the grounds. Zero your scale. Timer at the ready? Game on.

6. The Bloom (Time: 0:00–0:30)
Pour about 50g of hot water in slow, circular motions over the coffee grounds. Make sure every bit gets wet. This is the bloom phase—it’s when trapped CO₂ escapes and your coffee looks like it’s having a little puff-up moment. Let it sit for 25–30 seconds.

7. The Main Pour (Time: 0:30–2:15)
Start pouring the remaining water (310g) in slow, controlled circles. Keep it gentle, start from the center, and spiral outward—don’t flood it or pour straight onto the filter edges. Take about 1 minute and 30 seconds to finish the pour.

8. Let It Drain (Time: 2:15–3:30)
Now, let gravity do its thing. The coffee should drip through evenly, leaving a flat coffee bed behind. If it’s taking way too long or finishing too fast, tweak your grind size next time.

9. Swirl & Sip
Once all the water’s drained through, toss out the filter and grounds (they make great compost). Give the coffee a little swirl in the server to mix everything evenly, then pour yourself a mug and take a sip.

How’d you go? Smooth, balanced, and packed with flavor? That’s the V60 magic, mate.