12 oz
415g of water
3 min
26g of coffee
16 oz
525g of water
3.5 min
33g of coffee
24 oz
800g of water
4 min
50g of coffee
1.
Fill your kettle and set to boil.
2.
Take a Hario filter, open it up, set in the V60 cone and rinse thoroughly
with hot water. This will ensure no papery taste resides in the brew, and
will also heat the ceramic.
3.
Place the V60 on top of the vessel you want to brew in, and place it on
the scale. Tare to zero.
(Make sure the vessel is large enough to hold all
of the coffee you will be brewing).
4.
Weigh out coffee (see chart). Set your grinder to a sand-like grind.
5.
Once the kettle boils, grind your coffee and add it to the V60. Tare the
vessel, cone, and filter with coffee to zero.
6.
Start your timer and pour twice as much water as coffee (i.e.
26g coffee
x 2 = 52g water
) over the grounds. The goal is even saturation, so pour
slowly in a clockwise pattern. Don’t worry if you see a few drips falling
through. This bloom allows the coffee to de-gas, enabling the water to
yield the full potential of the coffee. This is an essential step that should
never be rushed.
7.
After about a minute, add water in stages (around 70–100g at a time)
until you reach the desired final brew weight, making sure that the
grounds are never exposed to air until the brew is finished. Concentrate
the pour towards the center of the V60, working your way outwards to
about a centimeter from the edge of the slurry. The water stream from
the pouring kettle should be slow enough to fall straight down, not at an
angle.
8.
Once the stream slows to an occasional drip, the brew is finished.
Enjoy!
The
PRACTICE
Enjoy.
1.
2.
3.
4-5.
6.
8.
