Café Filtre V60 Recipe
Pour Over . High Altitude Ethiopian Coffee Bean Enzyme Washed . Peach and Citrus Notes
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Ingredients
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Coffee
Water temperature & equipment rinse
Optional
Method
Preparation
Grind beans
Weigh 20 g of whole-bean Ethiopian coffee. Grind to a medium-fine setting roughly like table salt — slightly finer than standard pour-over but coarser than espresso (aim for 14–18 on a typical 0–40 grind scale). Freshly grind immediately before brewing.
Set up
Place V60 dripper on carafe or mug. Insert paper filter. Place the dripper and vessel on the scale and tare to zero.
Rinse filter
Boil water and let it cool to about 94–96°C (201–205°F). Pour ~50 ml hot water through the paper filter to rinse and warm the dripper and vessel; discard rinse water. Taring the scale after this step is recommended.
Brewing
Bloom (0:00–0:30)
Add the 20 g ground coffee to the rinsed filter, level the bed, and tare the scale. Start the timer and pour 40 g of water evenly over the grounds to saturate them completely (approximately twice the coffee weight). Allow to bloom for 30–45 seconds to release CO2.
First pour (0:30–1:00)
At about 30–45 seconds, pour slowly in concentric circles from the center outward to reach a total of 140 g water (i.e., add 100 g more). Aim for gentle, even wetting without disturbing the bed too much.
Second pour (1:00–1:50)
When the water level has dropped slightly (but before it reaches the bottom), continue pouring to reach 240 g total. Pour steadily and slowly to keep the water level stable in the V60, finishing this pour by about 1:30–1:50.
Final pour (1:50–2:30+)
If needed, add the remaining water to reach 320 g total, finishing the pour by roughly 2:00–2:20. Allow the coffee to draw down. Aim for total brew time (from first pour to drawdown completion) of 2:30–3:30 minutes. If drawdown is much faster, use a slightly finer grind next time; if much slower, grind coarser.
Serve
Once the dripping stops, remove the dripper, give the brewed coffee a gentle swirl in the carafe or mug to homogenize, and serve immediately to enjoy the peach and citrus notes.
Notes & adjustments
This recipe yields approximately 300–320 ml brewed coffee (depending on absorption), serving about 1 to 1.25. To scale: keep coffee-to-water ratio at 1:16 (by weight). For brighter citrus notes, slightly shorter brew times and slightly coarser grind can emphasize acidity; for sweeter peach body, slightly finer grind and a touch slower pour can enhance sweetness.
Equipments listed as optional are recommended for consistency. 'to taste' units on equipment indicate presence rather than an ingredient quantity.