El Ritual
V60
Making coffee by hand is not a task, it’s a ceremony. An invitation to be present, to observe the alchemy of water and grain. Take your time.
The Ratio
For a round, balanced profile, we recommend a 1:15 ratio. For every gram of VELA, we use 15 millilitres of water. Start with 20g of freshly ground coffee (medium-fine grind) per 300ml of water at 93°C.
The Bloom
Pour 60g of water in a circular motion from the centre outward, making sure to wet all the coffee. Wait 45 seconds. This pause is vital: it allows degassing and opens up the full aromatic profile of your VELA coffee.
The Extraction
Continue with slow, concentric pours. Add water until reaching 180g, let it drain slightly, then a final pour up to 300g. The total extraction time should be around 2:45 to 3:00 minutes.
The Pause
The most important step. Let the brew rest a minute. Allow the temperature to drop slightly to perceive the bright acidity and sweet notes in all their splendour. Breathe deeply and return to centre. This moment is yours alone.