The V60 is perhaps the most iconic pour-over brewer in the specialty coffee world. Its 60-degree angle and large exit hole allow for a clean, vibrant cup that highlights the delicate acidity of Kenyan coffees. However, mastering it requires more than just pouring water.
1. The Grind Size
For a V60, you're looking for a medium-fine grind, similar to table salt. If it's too coarse, the water will rush through, leaving you with a sour, under-extracted cup. Too fine, and it will clog, resulting in a bitter, over-extracted brew.
"Coffee brewing is a dance between physics and chemistry. The goal is to find the perfect extraction window where the sweetness and acidity are in perfect harmony."
2. The Bloom
Never skip the bloom. Pour about double the weight of the coffee in water and wait 30-45 seconds. This allows the CO2 to escape from the freshly roasted beans, clearing the way for better water contact during the main pours.
3. Water Temperature
For our Kenyan SL-28 varieties, we recommend a temperature of 94°C. This higher heat helps unlock the complex phosphoric acidity and berry-like notes that these beans are famous for.
Ready to try it yourself? At the Nairobi Institute of Coffee, our Barista Foundations course covers V60 mastery in-depth, ensuring you can replicate cafe-quality results at home.
