HERES HOW WE BREW COFFEE WITH THE HARIO v60 POUR OVER
What You Need:
Freshly roasted cebe coffee roasters
Hario v60 02 cone and filter
Grinder - ground to medium-coarse
Decanter or large mug to hold 500mL
Makes - 2 Cups
Grind - medium coarse like kosher salt
Brew Time - 3:15 min
Water Temp - 94C / 200F
Water to coffee ratio - 1 : 16
Recipe - 25g : 400g/ml
Weigh out and grind your coffee, set aside.
Take the Hario filter and fold back the seam. Now open it up and place in the brewer (cone portion). It should sit nice and flat inside.
Rinse the filter in the brewer well with water (this helps it to sit snug while also removing any flavour of paper).
Place the decanter on your scale, and the brewer on the decanter. Add your coffee to the filter. Tare (clear) scale.
Start your timer and slowly pour in 50g of recently boiled water to wet all grinds, taking 20 seconds to do so (this is called “blooming”). Stir with a small wooden paddle or small spoon. Set aside for 20 more seconds.
Slowly pour an additional 200g of water in a circular motion, waiting 20 seconds after pouring for the slurry to draw down through the filter.
Finally, add the remaining 150g of water in a circular motion and let the coffee filter through.