WHAT YOU NEED:
Hario V60, Pour Spout Kettle, Hario V60 Coffee Filter, Digital Scale, 204 deg. H20, Burr Grinder.
Heat H20 to point of boiling & weigh 25g coffee. Grind on fine.
Fold Hario V60 filter on the perforated edge and place in the Hario V60.
Upon boiling, transfer H20 into kettle; pour H20 over filter to rinse and heat up brew vessel.
Place freshly ground coffee into rinsed filter and slowly pour 60 milliliters of hot H20 over grounds, saturating dry coffee to activate the coffee bloom.
After 30-50 seconds of initial water contact, pour clockwise in a circle motion. Then pour remaining 280 ml of H20 directly in the center for 1 minute.
Remove V60 from mug after it finishes dripping. Serve, enjoy, repeat.