Grind your civet coffee beans while the water is heating. Grind it about as coarse as sea salt.
V60 brewing method is a perfect fit for a clean-tasting, lighter-bodied, and flavorful civet coffee. In brewing with this method, you also get an oily-free and less grainy texture as the outcome. However, it might be a little bit challenging for a beginner coffee maker as the way they pour plays a significant role in the final taste of the civet coffee. If you are not trained, the taste of your civet coffee might be impacted when brewing with the V60 method.
Take your Kleanbrew filter and put it in the V60.
Next, pour about ½ of the hot water over all the inner parts of the porcelain. The water will also heat your cup.
Let the rest of the water sit in the kettle until it’s about 200 degrees Fahrenheit (93.3 degrees Celsius). Afterward, empty your cup and prepare to brew. Now, pour the grounds into the filter and shake it slightly, that should flatten the coffee to allow a more even pour.
Afterward, pour twice the amount of water (compared to the coffee) into the grounds’ center.
If you have 25 grams of coffee, pour 50 grams of water.
Work your way outwards gently. Avoid pouring water down the sides of the filter.
The coffee will expand (bloom) after that. Allow it to bloom for about 45 seconds.
Continue pouring into the center of the grounds. Pour at a rate that the whole brewing process takes about 2.5 – 3 minutes. Altogether, there should be about 350 grams of water.