Hario V60

What you need

Hario V60 brewer
Hario V60 filter
Grinder
21g (3 Tablespoons) of medium ground coffee (1:17, coffee:water)
Hot water just off the boil (about 96°C)
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
Grind coffee to be about as fine as sea salt. Add coffee to your brewer.

Step 3: Saturate the grounds
Saturate the grounds with water right off the boil. Use just enough water to cover the grounds. Stir with a chopstick or spoon to make sure there are no dry clumps. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.

Step 4: Pour Continuously
Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Pour over the dark spots and avoid the light ones. If you’re using a scale, you should pour until you reach 360 g.

Step 5: Remove brewer and enjoy
Once you hit 3:00, you should have about 300 mls of brewed coffee. Remove the brewer and pour the coffee into a warm mug.