This method brings out a clean, round cup which leaves a residual of sweet coffee. It is recommended for soft profile coffees
1 Fold and rinse the filter
Fold the filter into a cone shape and rinse it in the V60 dripper with water just after boiling (approximately 205°F) to remove the paper flavor and warm the cup or pitcher you're brewing in. Discard the rinse water.
2 Measure and Grind
Grind 21 grams (about 3 tablespoons) of coffee to be as fine as kosher salt. Add coffee to your pot.
3 Saturate the Bottom of the Filter
Saturate the ground beans with water immediately after boiling (about 205°F). Use only enough water to cover floors. Let it bloom for 15 seconds. Coffee degasses or "blooms" when fresh; the coffee bed should rise and bubble a bit.
4 Pour continuously
Pour the water in a slow, even spiral, adding water every 10 to 15 seconds for an even extraction. Pour on dark spots and avoid light ones. If you are using a balance, you should pour down to 360g.
5 Remove the Coffee Maker and Enjoy
Once you reach 3:00 min, you should have about 10 oz of coffee brewed. Remove the pot and pour the coffee into a warm mug.