For our first blog at Monte Maestro, we want to talk about one of the methods we love most and one that best highlights the complexity of our coffee: the V60. If you are looking for a clean cup, where you can taste every fruity and sweet note, this is your method. Best of all? It is also the ultimate life hack for busy mornings when you want premium coffee but don’t want to deal with washing heavy equipment.
What is the V60?
The Hario V60 is a pour-over dripper with a 60-degree angle (hence its name) and a large opening at the bottom. Its internal spiral ribs allow air to escape, optimizing the extraction of coffee oils and flavors. It is a favorite among connoisseurs because it allows total control over water flow, temperature, and time, resulting in a coffee with exceptional clarity. But it is also incredibly practical. By brewing your coffee directly into your travel mug, you don’t mess up any carafes or pots. When you are done, you just throw the paper filter away, give the V60 a quick three-second rinse, and walk out the door.
Step-by-Step Guide: The Monte Maestro Ritual For this recipe, we will use our specialty coffee from Antioquia (1,950 MASL), which shines particularly well in this method with its notes of honey, milk chocolate, and a yellow fruit finish.
What you need:
- 20g of Monte Maestro coffee (Medium-fine grind, similar to table salt).
- 300ml of hot water (90°C – 92°C / 194°F – 198°F, just before boiling).
- V60 paper filter.
- Scale and timer.
Preparation:
-
Prepare the filter: Place the filter in the cone, place the cone directly on top of your travel mug, and rinse it with hot water to remove the paper taste and preheat the vessel. Pour out the rinse water.
-
The coffee: Add the 20g of freshly ground coffee into the filter and level it. Set your timer to zero.
-
Pre-infusion (0:00 – 0:45): Pour 40ml of water, making sure to wet all the grounds. You will see bubbles (the bloom); this releases CO2 and prepares the coffee for better extraction.
-
First pour (0:45 – 1:30): Pour water in steady circles until you reach 150ml total.
-
Final pour (1:30 – 2:15): Complete the 300ml of water with a gentle pour toward the center.
-
The finish (2:45 – 3:15): Let the water filter through completely. Remove the dripper, discard the filter, rinse the cono under the tap, and take your mug with you. That is it, you are ready to go.
Maestro’s Pro-tip: If the coffee tastes too bitter, grind a bit coarser next time. If it tastes too sour or “watery,” try a slightly finer grind.
Ready to elevate your ritual? Get your Monte Maestro coffee at our store and experience the “sabor real” of Colombia at home.
