Brew Guide: Hario V60

What you will need: Gooseneck Kettle, Hario V60 and Filters, Scale, 25g Coffee, 375g Filtered Water at 205F, 50g Hot Rinse Water

First, fold filter along the bound edge and place in the cone.

Pour 50g of Hot water to rinse the filter and preheat the brewing system. Discard water from the server.

Grind coffee to a medium-fine setting, about the consistency of sand.

Add coffee grounds to the cone and gently level the brewbed using a side-to-side motion.

Start your timer and pour 50g of water over the dry grounds in a spiral motion. Be sure to saturate all grounds evenly.

Wait for the coffee to Bloom for 00:15-00:45, until the coffee stops bubbling and expanding

Add 200g of water over the next minute using slow circular motions paying close attention to pour over the entire bed evenly, but not over the paper filter. The water should fall straight down from the tip of the gooseneck.

Let drain for 00:30 before adding the remaining water so that all of the water is added by 02:30.

When the brew slows to small drips, remove the cone and discard the spent grounds. Ideally, this will be 3:00-4:00