Hario v60.jpg

Hario v60

What you need:

  • v60 Brewer

  • v60 Filter

  • Digital scale

  • Gooseneck kettle

  • 15g of course ground coffee

  • 250g water boiled at 93˚C

  1. Fold filter paper along the seems and place into v60 brewer

  2. Place v60 brewer onto server and rinse well with hot water.  Ensure filter papers are completely wet and stuck to brewer with no folds or creases

  3. Empty rinsing water, add grounds and place v60 on scale. Level grounds gently to ensure bed of coffee is flat

  4. Start timer as you begin to pour 50g of water evenly over the grounds for 10 seconds, ensuring all grounds are wet. Allow to bloom for 30 seconds

  5. At 30 seconds, slow pour 50g of water in a slow circular motion starting from the inside outwards, ensuring all grounds are wet.  This should take 10 to 15 seconds

  6. At 1 minute continue pouring 50g incremental at 30 second intervals until all of the water is added.  Eech pour should take 10-15 seconds

  7. Allow water to pass through the entire bed of coffee.  Total drip time should be 3-4 minutes

  8. When dripping stops, remove and discard filter and serve