Boil water and let it cool to 93°C. Rinse the paper filter with hot water and discard the rinse water.
0:30Rinsing removes papery taste and preheats the dripper.
Add 15g of medium-fine ground coffee to the filter. Create a small well in the center.
0:15Start timer. Pour 30g of water in a spiral from center outward. Let it bloom.
0:45Fresh coffee will dome up during bloom — this releases CO2 trapped during roasting.
At 0:45, pour slowly in concentric circles to 150g total. Keep the stream steady and thin.
0:30At 1:15, pour to 250g in a slow spiral. Give the V60 a gentle swirl (Rao spin).
0:30The swirl flattens the bed for even extraction — avoid swirling too aggressively.
Let it draw down completely. Total brew time should be around 3:00.
0:45