Brew Guide – Hario V60

BREW GUIDE:

Total prep and brew time: 5 min.

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Tools and ingredients needed: • Hario V60 • Gooseneck Kettle • Carafe

• Whole Bean Coffee • Paper Filter • Stirring Stick • Timer

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Beginning Weight: 26g of coffee • End Weight: 415g of coffee

Ratio of Water: 1:16

Pinch filter to become a cone shape, becoming snug on the V60.

Boil filtered water to at least 202 F and preheat the filter. This will

prep your vessel to become a temperature that’s appropriate for the

coffee, also getting rid of the paper taste of the filter.

What is Bloom? 1. Lets the coffee de-gas. 2. Saturates the coffee.

Add freshly ground coffee. It should be a medium to coarse grind size

(compare to kosher salt).

Tip: Tilt brewer and pour in coffee. Tap out the air gaps in the coffee grinds.

Create a divot and push coffee along the walls of the vessel for even distributing.

Tip: Use water right off the boil.

Add water, starting the timer. The Bloom weight should be two times

the weight of the coffee.

Stir freely. Don’t worry about over-extracting! There’s not enough

volumeof water to make a huge impact.

Pour up to 200g of water. The water should have a consistent flow rate

out of the kettle. Pour from the inside out, then work your way back in.

At the 1 min 15 second mark, pour your second round of hot water –

this time, up to 300g. Try to focus on technique of your pour more

than the weight of the coffee.

Pour along the edge of the filter – up to 415g.

Give it a good swirl to help the coffee draw down.

Enjoy your reward slowly.

*each sold separately*

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