30g fresh, whole bean coffee • Soft, clean water • 2 cup V60 brewer and paper filter • Grinder • Stirrer • Scales and timer • Decanter

Pop your water on to boil, thoroughly rinse your paper filter and discard the rinsing water from your decanter.

Weigh out and grind your coffee, aiming for a couscous-like consistency, and add it to the brewer. If you're using the Wilfa Grinder, turn the hopper to the first "R" in "AEROPRESS". Tap the sides of the cone to level out the coffee bed.

Place the brewer on your decanter and the whole ensemble onto your scale. Don’t forget to tare your scales before you start brewing.

Your brewing water should be just off the boil and at around 95°C. Remember to pre-warm your pouring kettle if you’re transferring hot water across from an electric kettle.

Start your timer and bloom the coffee. Aim for the centre and slowly drip water to saturate the grounds, using about 60g water.

After 30-45s, when the bloom stops expanding, add your water in a steady stream, pouring over dark or bubbly patches if they appear. Continue pouring, keeping the kettle’s spout low, drawing concentric circles until the scale reads 500g.

Aim to keep the level of your brewing water about two-thirds up the inside wall of the brewer, trying to avoid favouring any particular section of the cone. Stir to spin the slurry once you reach your target weight to help the bed drain evenly.

Your brewing water should have completely drained through the coffee bed by 3 minutes 30 seconds. If it takes much longer you may need to grind coarser, pour faster or buy some new grinder burrs.

Swill the brewed coffee and pour.
Savour and enjoy!