The question we get most after “what dog is that?” is “how do you make the filter taste like that at home?” So here it is — the exact V60 recipe we brew on the bar, no secrets held back.
What you’ll need
15g of beans (any of our current single origins), a V60 and paper filter, a kettle — gooseneck if you have one — and 250g of water just off the boil. A set of scales matters more than any of the fancy gear; brewing by eye is how good beans end up tasting like cardboard.
The recipe
Grind medium-fine, a touch coarser than table salt. Rinse the paper, warm the cone, tare your scales. Pour 45g of water and swirl gently — let it bloom for 40 seconds while the grounds burp out their CO2. Then pour in slow spirals to 150g, pause ten seconds, and finish to 250g. Total brew time should land between 2:45 and 3:15.
If it tastes sour, grind finer or pour slower. If it tastes bitter and drying, grind coarser. That one sentence is 80% of a barista course, free of charge.
The honest truth
Water is half your cup. Melbourne tap water is decent, but a cheap filter jug makes a noticeable difference. And drink it from a ceramic cup — the paper takeaway lid mutes everything good. Come past on a quiet afternoon and June will happily brew one next to yours to compare notes.