Our Coffees & Accessories for V60

A medium grind, with the texture of powdered sugar. This is the most critical factor in the entire preparation: if it’s too fine, it clings to the filter and the brew takes forever, resulting in a bitter cup; if it’s too coarse, the water runs through too quickly without having time to extract the flavors, and the coffee tastes flat. A simple rule of thumb: if your extraction takes less than 2 minutes and 30 seconds, make the grind finer; if it takes more than 4 minutes, make it coarser. And always grind just before brewing—coffee ground the day before has already lost a good portion of its volatile aromas.

Yes, and this is probably the step that people most often skip and wrongly so. Freshly roasted coffee retains CO₂: when it comes into contact with hot water, it expands and releases these gases, which push the water away and create dry spots in the coffee bed. Blooming using three times the weight of the coffee in water and waiting 45 seconds allows this degassing to occur before the actual extraction begins. The result: water that flows through a uniform bed of coffee, and a significantly more balanced cup. The fresher your coffee, the more noticeable the difference.

Two philosophies rather than two levels of quality. The V60’s cone accelerates the flow toward the central opening and highlights clarity and acidity: this is the method for floral and fruity profiles, the one that makes a High Altitude coffee particularly expressive. The flat bottom, as seen on the Orea O1, distributes water more evenly across the entire surface of the coffee and minimizes bypass zones: extraction becomes more consistent and the cup gains body, with results that are more reproducible from one day to the next. The cone rewards precision, while the flat bottom forgives imperfections. Many coffee enthusiasts end up with both on their shelves—it’s a trap we’re not entirely innocent of falling into.