BREWING METHOD: V60
Nuanced and versatile, the Hario is an elegant brewer for those who want to perfect the pour. It’s great for folks who are looking for complete control over brewing extraction. The key here is to pour slow. The entire brew process for a 12oz mug takes about three and a half minutes.
- Fold the filter into a cone shape
- Rinse the filter using the Hario dripper with water just under boiling (about 205°F) to eliminate paper flavor and to heat up the mug or carafe you are brewing your coffee into.
- Discard the rinse water.
- Grind 24 grams (about 3 Tablespoons) of coffee to be about as fine as kosher salt.
- Add coffee to your filter. Give it a gentle shake. This will flatten the bed of grounds, allowing for a more even pour.
- Saturate the grounds with water, again just under boiling (about 205°F). Use just enough water to cover the grounds. 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.
- after the bloom 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.
- Remove brewer and enjoy. Once you hit 3:30, you should have about 12 oz of brewed coffee. Discard the filter and grounds. Pour the coffee into a warm mug.