Hario V60 Brew Guide
For a 12oz cup.
What you’ll need :
- Digital Kitchen Scale
- Gooseneck Kettle
- Hario #2 filter
- Hario V-60 Dripper
- Decanter or cup
- 22 grams Coffee
- 360 grams Water
How to brew it:
Place the V60 setup on the scale.
Grind 22 grams of coffee which is about the particle size of table salt.
Bring water to 205° F or about 20 seconds off of boiling.
Place a filter in the dripper and rinse thoroughly with hot water and then discard the water.
Place 22 grams of ground coffee into the rinsed filter and shake the V60 to create an even bed of coffee grounds.
Tare the scale to 0.
Start the timer and pour 40 - 50 grams water.
Use a spoon and easily stir the grounds to ensure the water saturates all of the coffee. Allow to rest (a.k.a. bloom) until timer reaches 30 seconds.
At 30 seconds begin the pour. Start in the center of the coffee bed and slowly pour in concentric circles moving outward towards the edge of the filter and back. Be sure not to hit the edge of the filter.
Continue the pour until the scale reads 360 grams.
Tip: If the water nears the top of the V60, allow the water to drain momentarily and complete the pour.
Once 360 grams is reached, give a quick stir with a spoon to wash down the coffee grounds stuck to the filter.
Allow to drain completely. The brew time should be between 2:20 and 3:00 )