BREWING METHOD: V60
We believe that to create a good cup of coffee you need at least a few minutes. Coffee should only be prepared “at the moment” and you have to enjoy it immediately. You don’t need miracles to brew good coffee at home - it's enough to choose your favorite way to make it.
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 minutes and a half minutes.
- Fold the filter into a cone shape
- Rinse a filter in the Hario dripper with water just off the boil (about 205°F) to eliminate paper flavor and to heat up the mug or carafe you are brewing 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 brewer. Give it a gentle shake. This will flatten the bed, allowing for a more-even pour.
- Saturate the grounds with water right off the boil (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.
- 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. Remove the brewer and pour the coffee into a warm mug.