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” of 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 favourite blend.

The origins of this method can generally be traced back to 1908, when Melitta Bentz, a German housewife from Dresden, used for the very first time, a sheet of paper as a filter for making coffee. 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 copiously moisten it with hot water to heat the V60 as well the server in order to remove any scents of paper from the filters.

· Insert the desired dose inside the filtered cone and begin 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.