The Cupping Desk

A bright, sweet V60 for washed lots

A four-pour recipe that keeps the florals of high-grown washed coffees without tipping into sourness.

V60 · 8 min read

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The recipe

Coffee
15 g
Water
250 g
Ratio
1:16.7
Water temp
94 °C
Grind
Med-fine
Total time
2:45–3:15

High-grown washed coffees carry a lot of acidity. Grind a touch finer than you would for a natural, keep the water just off the boil, and use four even pours so the bed never runs dry.

Step by step

  1. 0:00Rinse and bloomRinse the paper with hot water and discard it. Add the coffee, then pour 45 g of water and swirl gently so every ground is wet.
  2. 0:45First pourPour in slow circles up to 100 g, keeping away from the paper walls.
  3. 1:15Second pourPour up to 150 g at the same pace. The bed should stay level.
  4. 1:45Third pourPour up to 200 g, a little slower in the centre.
  5. 2:15Last pourFinish at 250 g and give the dripper one gentle swirl to flatten the bed.
  6. 3:00DrawdownLet it drain. Aim to finish between 2:45 and 3:15, then taste before adjusting anything.

If it tastes off

Sharp and thin means the water ran through too fast: go one step finer. Dry and bitter at the back means it ran too slow: go one step coarser, or pour more gently. Change one thing per brew.