The parameters of hand coffee suggest that the water temperature of hand coffee is suitable for the steaming time of hand coffee.

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Put the filter paper in your V60 and put it on your cup or server. Rinse the paper with hot water, then pour out the water.

Rinsing can remove the smell of paper, or you can pre-heat beer and cups or servers.

Grind 15 grams of coffee and put in a filter.

Gently tap the V60 on the bench to secure the ground to a flat bed.

Gently pour 50 grams of water, just bring to the boil.

The temperature of water should be about 96 degrees Celsius. If you don't have a temperature-controlled kettle, wait for the water to boil and let it sit for a minute or two.

It helps to pour water from the outside of the filter to the center in a circular pattern.

Stir to make sure all the floor is wet and wait 30 seconds.

This initial wait, known as a "bloom", provides time for the gas trapped in the coffee to escape.

Gently pour more water until you have added 250 milliliters. Do circular movements when pouring wine.

Gently pour in each batch of new water and try not to stir the coffee grounds too much.

Stir gently after pouring.

Stirring will help ensure that all the bases are extracted evenly.

Rotate your server or cup and enjoy it!

Rotation helps to mix and aerate beer.

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