Don’t call it American: this filtered coffee is a more diluted drink, with a less consistent body than an espresso, yet very different from the beloved “long coffee” in the United States.

The V60’s name comes from the 60-degree angle and conical shape of its dripper. If used correctly, it can produce a very clean cup of coffee and can enhance the aromas of your favorite blend.

The origins of this method can generally be traced back to 1908, when Melitta Bentz, a German housewife from Dresden, used a sheet of paper as a filter for making coffee for the very first time. However, this method was inspired by the Japanese technique of making tea.

HOW DO YOU PREPARE IT?

· Use a filter-ground coffee blend

· Insert the conical paper filter inside the V60 and wet it abundantly with hot water to heat the V60 as well as the server to remove any scent of paper from the filters.

· Insert the desired dose into the filtered cone and start pouring.

· Continue pouring until you reach the desired brew ratio (the ratio between water and ground coffee). Approximately 30 seconds for an extraction of 2–3 minutes.

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V60 RECIPE: A JAPANESE PRECIOUS COFFEE METHOD