Most coffee recipies call for the water to be right off the boil (around 100c /205f degrees). This technique goes for something a bit different by having your water heated to 86c/187f.

Step 1. Pre-heat brewer by your preferred method, rinse paper filter (OG, japan-made Harios).

Step 2. Add coffee, create a little pit in the middle.

Step 3. 70g water, slowly.

Step 4. Immediately stir to get grounds wet. Don't swirl / stir too hard, you don't want to extract the coffee in this phase.

Step 5. Wait until 45s, 1 minute for very fresh coffee**

Step 6. Add 140g water (total=210), pour relatively slowly, kettle spout approx. 3-4cm from the slurry surface.

Step 7. Slight swirl to even out the bed, do not stir in the cone to avoid knocking down fines stuck to the filter which would increase the brewing time massively.

Step 8. Wait for drawdown.

Step 9. Add 50g (total=260), slight swirl and wait

Step 10. Done!

Step 1. Heat fresh filtered water to 195 to 205 degrees Fahrenheit (90 – 96 degrees Celsius). Use a gooseneck kettle which has a thermometer to help you check the right temperature.

Step 2: Grind 24 grams of coffee (for 400 ml of water or 2 cups of coffee) to a medium-fine coarseness. The coarseness would resemble sea salt. You can adjust the amount of coffee according to strength or flavor.

Step 3: Pre-Wetting - If you’re using paper filters, fold the filter into fourths by separating one outer layer from the other three layers to create your cone. Place the filter into the carafe and rinse it with hot water. When all of the water has dripped into the carafe, pour it out. This eliminates the papery taste of the filter. If you want to save money from buying paper filters over and over again, you ought to get your hands on a reusable coffee drip filter.

Step 4: Pre-brew - Pour the coffee grounds on the center of the filter. In a slow and controlled manner, pour about a fifth of the water into the coffee grounds. Wait for 30 seconds as you allow the grounds to settle.

Step 5: Slowly pour in the rest of the water. The coffee should take no longer than 3 – 4 minutes to brew.

Step 1. Heat water to 195ºF and hold (yay temp-controlled kettle for making this easy)

Step 2. grind 15g of coffee. Add a filter in V60 and wet it filter using ~ 20g water; this rinses filter, preheats ceramic holder and beaker. Swirl hot water in beaker, dump, replace rig, tare scale.

Step 3. Add grounds to filter and pour to 30g on scale. Allow grounds to bloom for 30-40s; timer starts as soon as water hits the grounds. Slow pour from inside out, to ~140g on scale, try to be done at about 1:15 on timer.

Step 4. Rest to about 1:45 on timer

Step 5. Slow pour from inside out to ~270g on scale, try to be done at about 2:30 on timer . Wait until I can see the grounds "cake" at the bottom of the filter peek above the water, then remove filter set and place it over spare cup to drip.

This reliably makes 240ml ± 3ml of finished coffee that I quite enjoy. It sounds involved, but with practice much of the process has become habit.