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V60 Brew Guide

  • door Colm Keohane

The pour-over ritual is like a meditation: There’s no machine in your way, no flashing green lights, no electric power cords: just you and a few simple tools. The final cup is reminiscent of one from a drip coffeemaker but noticeably more delicate and intricate. Observe the bloom, experience the first trace of coffee-drunk steam, notice how the spiral of the pour alters the final cup. This simple experience gets you in tune with your coffee.





  1. Fold the filter and rinse with water just off the boil. This pour will eliminate any paper taste and warm up your Tapio cup.
  2. Weigh out 12g of fresh beans and grind to just finer than sea salt. Add coffee to V60.
  3. Pour water just off the boil onto grounds to saturate it. Only use enough water to cover the coffee. Let it bloom for 10-15 seconds. 
  4. Every 10-15 seconds, pour water in a slow, even spiral motion to ensure even extraction. If using a scale, run to 200g.
  5. Remove V60 brewer and enjoy from your Tapio Cup.

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