Coffee preparation
V 60
1. Grind setting
Medium to coarse grind, slightly finer than for a French press.
Conical burr grinders ensure consistent particles and full extraction. Feel free to experiment with different grind settings until you find your favorite.
2. Prepare the filter
Insert a conical filter so that the thick side (three layers) covers the air duct.
Tip: Rinse with hot water before brewing to avoid a papery taste. Then pour out the water.
3. Coffee-to-water ratio
20 g coffee --> 300 ml water
25 g coffee --> 375 ml water
30g coffee --> 450ml water
4. Temperature
Optimal: 88–92 °C
Tip: Temperatures slightly above 90 °C enhance the flavor.
5. Brewing time
Total time: 3–6 minutes , pouring slowly in spiral motions.
Pre-infusion: Allow to swell for 50 seconds before adding the remaining water.
French Press
coffee-to-water ratio
20 g coffee --> 300 ml water
25 g coffee --> 375 ml water
30g coffee --> 450ml water
Step 1:
Warm up your French press by rinsing it with very hot water. This helps to keep the temperature constant during brewing and ensures better extraction.
Step 2:
Heat the water to 88–92 °C and then let it stand briefly so that the temperature drops slightly and the water is not too hot.
Step 3:
Place the coarsely ground coffee into the French press – the grind should be about as coarse as breadcrumbs. Then add the hot water and stir gently to distribute the coffee evenly. Start the timer immediately after adding the water and wait 4 to 5 minutes .
Step 4:
Once the time is up, place the piston on top and slowly press it down. Then you can pour the coffee and enjoy.
Barista tip:
You can also perform the same process with a small saucepan or pot. Instead of the plunger, after 4 minutes carefully stir the coffee layer on the surface and slowly pour in the coffee to avoid disturbing the sediment at the bottom.