Brewing V60 at home by Charlie Wade

by Amanda Pantas May 22, 2020 2 min read

More often than not, we have at least one delicious Colombian coffee option on our menu. Throughout the years of roasting and brewing these coffees, our Padre Coffee community has grown fond of the great flavour associated with the quality coffee from Colombia's vast growing regions. 

Our latest addition, the Colombia Heider Estrella Los Deseos, is a washed coffee that hails from the Nariño region on Colombia's south-west coast. Nariño's unique climate conditions contribute to the special, sparkling quality of the coffees there. The dramatic slopes and valleys that comprise the landscape have a direct effect on the temperature modulation that creates these high-acidity, super sweet coffees.

In this video, I share my simple approach to brewing a delicious V60 at home with our Colombia Heider Estrella Los Deseos filter roast. Be sure to watch until the end for a reveal of the out-of-this-world flavour notes! 

Need brewing tools? Shop my brew edit here

Preparation

Place the Hario filter paper snugly inside of the filter cone. Position the cone on top of your server and rinse the paper filter with hot water to rinse any papery taste.

Discard the water from the server and tare your scale. Add coffee grounds to pourover cone. 

Method

00:00

Start timer, then pour 45 grams of water onto your bed of coffee and ensure all the grounds are saturated. This part of the process is called the "bloom" and it prepares your coffee for the rest of the brewing process.

00:50

In a slow and circular motion, pour 155 grams of water on to coffee bed. 

01:30

Add remaining 200g of water until you reach 400 grams.

03:40

Once the brew reduces down to a drip, remove and discard the filter. Swirl it around a few times and smell the warm fruit flavours! 

A little side note: if you find your brew time is noticeably slower, it's a good indication that your grind size is too fine. If your brew time is too fast, it's a good indication your grind size is too coarse. Adjust your grind size accordingly to match the recommended brew time.



Also in News

Madeleine brews our Colombia Luz Helena Salazar
Madeleine brews our Colombia Luz Helena Salazar

by Georgia Folker October 12, 2021 4 min read

This coffee is as comforting as sunshine lazily beaming through the curtains on a Sunday morning. I really love how the darker sticky caramel and toffee notes are complemented by sweet, bright apricot and sparkling mandarin acidity. It has a decadent, creamy hazelnut profile, and a silky smooth texture. Sounds like the kind of brekky I want to be invited to.

Read More
Jake Brews Our Peru Apolinar Rafael
Jake Brews Our Peru Apolinar Rafael

by Georgia Folker September 28, 2021 3 min read

This coffee from Apolinar Rafael’s farm El Diamante has quickly become a favourite on our menu and is a superb example of the quality of coffee produced by the region nowadays. Sweet, creamy with a tangy lemon acidity on the finish, this lot is a superb coffee across all brewing methods.
Read More
Coffee Director, Fay, on our Limited Edition Ethiopian
Coffee Director, Fay, on our Limited Edition Ethiopian

by Georgia Folker September 23, 2021 2 min read

I was asked why I’m such a big fan of the Ethiopia Sidamo Damo and the answer is simple - this coffee exemplifies everything I love about high quality Ethiopian coffees and particularly, natural process cup profiles. It is clean, sweet, incredibly well balanced and bursting with tropical fruit, berry and milk chocolate notes…sprinkled with some rose petals, of course.
Read More

Be the First