The Conehead
A mighty fine brewer and a regular in any coffee persons equipment. The 60 stands for the angle in degrees that form the shape of the cone.
Written by Elizabeth Blackwell
Barista Trainer for the Midlands
You Need
- Grumpy Mule coffee: medium-fine (sea salt texture) . 2 heaped dessertspoons (17g)
- Hario V60
- Hario V60 filter paper
- Water just off the boil (92-96C)
- Scale
- Timer
- Mug
Guide
This uses 17g coffee, to 250ml/g water.
- Place your V60 on top of your mug with a filter.
- Wet the paper with hot water (this will also warm your mug up nicely).
- Place Grumpy Mule coffee into the filter, making a slight dent in the middle of the coffee.
- Pop on your scales, set to zero your scales, set your timer. You're looking for around 3 mins for steps 5-7.*
- Start pouring into the dent you made, then in a circular motion add 50g of hot water** into the coffee. Ensure all coffee has been evenly covered. Give it a slight swirl to help mix the water.
- Leave for 40 seconds (this is called blooming where gasses escape).
- Start pouring around the coffee in 50g increments. I like circular motions for this. Let each 50g of water almost filter through the coffee before starting the next, until you reach 250ml/g.
- Enjoy!
* If water flows through the coffee too quickly, your grind size may be too coarse (big), and if you find it takes longer than three minutes, your grind size may be too fine (small).
**I like filtered water because it gives a cleaner tasting coffee.
