22 Oct 2019
Things You'll Need
- Hario V60 Dripper
- Hario V60 filter paper
- Server
- Gooseneck kettle
- Water at 94°C (you can boil water and leave it for a few minutes)
- Scales
- Timer (the one of your phone will do)
- Filter roast coffee
- Cup
STEP 1
Fold filter paper along the seam and place open in the dripper.
STEP 2
Rinse filter paper. Completely saturate with hot water to remove any papery taste.
STEP 3
Allow the water to warm your server whilst you grind your coffee.
STEP 4
Grind your coffee to produce 16g. For best results, freshly ground coffee is preferred. Aim for a medium grind.
STEP 5
Discard excess water from the server.
STEP 6
Place V60 onto scales and tare.
STEP 7
Place 16g ground coffee into V60. Tap to level out.
STEP 8
Tare scales and start timer.
STEP 9
Saturate coffee with 32g of water.
STEP 10
Wait 30 seconds for coffee to bloom. Blooming releases gasses from the coffee and allows for an even extraction.
STEP 11
Add a steady stream of water until you reach 256g. Aim to finish pouring at 1 minute. Pour a stream of water in a spiral, circulating in and out. Avoid the paper edge. The coffee should flow steadily.
STEP 12
Aim to finish extraction at 2 minutes. Remove dripper and coffee from server.
STEP 13
Preheat your cup with hot water. Discard. Pour coffe into your cup from server.
STEP 14
Enjoy your coffee!