Heat water. Using a gooseneck kettle designed for pour-over brewing is ideal for proper extraction. I use a Bonavita electric kettle. Heat the water to 200 degrees Fahrenheit.
Weigh out 30g of freshly roasted coffee.
Grind coffee at fine setting. I use a Baratza Virtuoso set to 12.
Once water is hot, rinse your filter in the V60 dripper. This will eliminate any paper taste and warm up the dripper. Add ground coffee to filter.
Stir the grounds a few times.