How to Brew with a Hario V60

You will need:

Hario V60
Filter papers
Freshly roasted coffee
Mug or cup
Teaspoon
Burr grinder (freshly ground is best)
Filtered water
Kettle (temperature variable, gooseneck works best)
Timer
Scales

You will need:

Hario V60
Filter papers
Freshly roasted coffee
Mug or cup
Teaspoon
Burr grinder (freshly ground is best)
Filtered water
Kettle (temperature variable, gooseneck works best)
Timer
Scales

And here are the steps:

Step 1 – Prepare the brewer.

Pop a filter paper in the V60. Place on top of your mug. Boil the kettle and pour water around the filter. This will rinse the paper and warm the brewer and mug. Empty the mug.

Step 2 – Add the coffee.

Measure and grind your beans. Start with a ratio of 60 – 70g per litre, so say 20g of coffee for 300ml water. You can adjust up or down a little to get to a strength you enjoy best. Grind on a medium grind, or filter setting. The coffee should feel gritty and look a little like caster sugar. Place in the filter paper and shake to level, make a small well with a teaspoon.

Step 3 – Add the water.

The ideal brewing temperature is between 91-96°C, aim close to 96°C or around a minute or so off the boil, as the temperature will continue to drop during brewing. Place the brewer and mug on the scales and tare. Carefully soak all the coffee grounds with a little hot water and allow to ‘bloom’ for 15 seconds or so. This is the natural de-gassing of fresh roasted and ground coffee.

Step 4 – Pour, brew, drip.

Continue to slowly pour water over the grounds in a circular motion until you reach 300g. Allow all water to drip through. The whole process should take around 3 minutes.
Remove the dripper from the mug, pop filter and grounds into the compost and rinse out the V60.

Enjoy your delicious cup of coffee!