Total prep and brew time: 5 min.
Tools and ingredients needed: • Hario V60 • Gooseneck Kettle • Carafe
• Whole Bean Coffee • Paper Filter • Stirring Stick • Timer
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.
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