Serving/Ratio: 22g for 360g / 1:16.4

Brew time: 3 mins

• Rinse filter & pre-heat V60

• Pour in grounds, flatten, pre-wet with 66g water (~3x weight of grounds).

• Gently excavate to wet all the grounds within 10s

• At 45s, start main pour until 360g.

• Gently stir to stop grounds from clinging to sides

• At 1min 45s, swirl V60 to flatten coffee bed for even brew

Drawdown should be complete within 3 minutes.

Serving/Ratio: 11g for 200g

Brew time: 3 min 20 sec

• Set brewer in standard position on a server.

• Start a timer, add 200mL water, aiming to wet all the coffee during pouring.

• Then immediately place the plunger on top of the brewer, about 1cm in.

• Wait 2 minutes.

• Holding the brewer and the plunger, gently swirl the brewer.

• Wait 30 seconds.

• Press gently all the way, it takes about 30 seconds.

Serving/Ratio: 22g for a 40g Double Espresso

Brew time: 22-24 seconds

• Dose 22g of espresso ground coffee into a 20g basket

• Distribute and tamp

• Insert portafilter and begin brew immediately

• Drop time for 9bar pressure is normally at 6 to 9 seconds

• Allow shot to complete for double espresso at 22-24 seconds

• Double Ristrettos should sit between 15-18 seconds

If pre-infusion and/or 6bar pressure is available on the machine then shot time can be shortened to 18-22 seconds for a double espresso