What you need

Hario V60 brewer
Hario V60 filter
Coffee Grinder
20g of medium ground coffee (1:15, coffee:water)
Hot water just off the boil (we use 92° to 96°C water in store)
Scale
Timer
Mug

Preparation

Step 1: Fold and Rinse Filter
Fold the filter into a cone shape and rinse it in the Hario Dripper with water just off the boil to eliminate paper flavor and to heat up the mug or carafe you are brewing into. Discard the rinse water.

Step 2: Measure and Grind
Weigh out 20g of your beans. Grind coffee to a medium coarse setting then add the ground coffee to your brewer.

Step 3: Start Your Brew

In store, we pour in five different stages, five pours of 60g to give us a total of 300g. The first 60g pour is your “bloom”, you can stir or swirl the grinds to ensure everything is saturated and brewing. After 30 seconds pour another 60g. At the 1 minute mark, pour another 60g. Try to pour into the darker spots of the brew, and around the sides of the V60, to ensure all the grinds are brewing.

Step 4:Final Few Pours

Pour another 60g at 1 minute 30 seconds.Finally, at the 2 minute 30 second mark pour your final 60g of water. Then, swirl the brewer to ensure all the grinds are off the wall of the brewer. We like to give the V60 a tap off the carafe or cup we’re using to ensure we get an even, flat bed.

Step 5: Remove Brewer and Enjoy

Once you hit 3:30 the brew should be finished and you should have about 260g of brewed coffee. Remove the brewer and pour the coffee into a warm mug. Enjoy!