The V60 isn't just a brewing method; it's a feedback loop. Every variable—water temperature, grind size, pour rate—changes the result in the cup.
The Gear
You don't need expensive equipment, but you do need consistency. A burr grinder is non-negotiable. Blade grinders chop beans unevenly, leading to "fines" (dust) that clog your filter and make your coffee bitter.
The Bloom
Pour 2x the weight of your coffee in water (e.g., 30ml water for 15g coffee). Watch it bubble. This is CO2 escaping. Fresh coffee blooms violently. Old coffee barely sighs. Wait 45 seconds. This patience allows the water to actually penetrate the grounds for the main extraction.
The Pours
Don't dump all the water at once. Pulse pouring maintains thermal mass and agitation. Pour in concentric circles, avoiding the paper walls. The goal is a flat bed of grounds at the end, looking like wet sand.