Like us, our friends Anais and Dax are partners in work-and-play. Maybe that bond is part of why we love hanging out with them so much :) We love their photography, and we had them over to our house recently to have some coffee (scroll down for V-60 recipe below) and capture what Canyon Coffee looks and feels like in these early days of our little company.

As usual, we had a blast with Anais and Dax. Hope you enjoy the photos, as we have, and be on the look out for more collaborations soon!

Canyon Coffee V-60 Recipe for Two

What you'll need:

- water kettle
- V-60 dripper
- V-60 paper filters
- Hario Coffee Server (any vessel that can hold at least 4 cups of coffee works)
- fresh-roasted Canyon Coffee beans!
- coffee grinder (burr grinders are the best!)
- two of your favorite coffee mugs

Instructions:

1. Bring at least four-and-a-half cups of water to a boil (if you have temperature control, you'll want to keep the water at around 200º F).
2. Place a filter in the dripper, and lightly pour water, just enough to wet the entire filter. When you are finished, dispose the water in the bottom of the dripper.
3. Grind 5 full tbsps (or two V-60 scoops) of beans so they're somewhat coarse (about medium grind). On our Baratza Encore grinder, which has settings from 0 (fine) to 40 (coarse), we grind at around 20.
4. Pour out water from the server
5. Add the ground coffee to the filter. With your finger or a spoon, make a small crater in the center 
6. Now that the water has cooled somewhat (ideally to 200ºF), lightly pour water into the center of the grounds, moving slowly in a circular motion towards the rim of the filter. As soon as you've wet all the grounds, stop and wait 30 seconds to let the coffee "bloom." 
7. After 30 seconds, slowly begin pouring more—again, from the center; and out towards the rim
8. Continue this until the Hario server is full to the 4 cup mark
9. The whole process should take around three minutes 
10. Enjoy black, or add some of your milk of choice

All photos by Anais + Dax