The ideal water temperature is between 195° and 205° Fahrenheit. If you don't have a thermometer, you can use water 20 seconds off the boil.

Place a paper filter into the V-60. Pour your hot water over the paper filter to heat the brewer and rinse the paper. Fold the filter over the top of the V-60. This will remove the papery taste and warm your vessel.

Dump out your water.

Place your French Press on your scale and add 25 grams of ground Pachamama coffee.

Level the bed, meaning that you want to make your coffee as flat as possible.

Tare your scale.

Pour double the dry weight, so add 40 grams/ml of water directly over the grounds.

Start your timer.

Allow the grounds to "bloom" for 30 seconds.

After the bloom, pour in concentric circles to agitate the coffee grounds.

Pour a total of 300 ml/gr of water.

Place the lid on top of French Press and plunge slightly, just below the water line.

Allow your coffee to brew undisturbed for 4 minutes.

After 4 minutes, push the plunger down to the bottom.

Enjoy your delicious cup of Pachamama coffee.

Taste and adjust your time accordingly. More time will lead to a longer extraction, which means more body or boldness. A shorter time will potentially add sweetness and lightness to your cup.