What you’ll need
Hario V60 Dripper
Hario V60 Filter
Water off the boil
Fold your filter into cone shape and place it inside the Hario dripper. Rinse the filter with water just off the boil (about 205°F). This will eliminate any paper flavor and heat up your brewing vessel. Discard the rinse water when finished.
Measure and grind 24g of whole bean coffee. Grind the beans on the finer side of medium (16-18 on a Baratza style grinder). The grounds should be the consistency of table salt. Add coffee grounds to the dripper.
Start the timer and add 40g of water just off the boil (about 205°F) slowly in concentric circles to saturate the grounds. Avoid pouring directly on to the filter. The water should be just enough to cover the grounds. Let the grounds sit for 40 seconds to allow the gases to release. This process if called “blooming.”
After 40 seconds, pour the remaining water slowly and continuously, in concentric circles, over the grounds. To get an even saturation, pour over the dark areas and avoid the lighter ones.
Once 340g of water has been added, stop pouring and let the water drip. Stir the grounds gently with a spoon for a few seconds. Once the water drains into the brewing vessel you should be left with a flat bed of grounds. The entire brewing process should take 2.5 minutes. Discard the filter and enjoy!