WHAT YOU NEED:  

Hario V60, Pour Spout Kettle, Hario V60 Coffee Filter, Digital Scale, 204 deg. H20, Burr Grinder. 

STEP 1

 Heat H20 to point of boiling & weigh 18g coffee. Grind on fine.

Step 1: Heat H20 to point of boiling & weigh 25g coffee and grind on fine.




STEP 2

 Fold Hario V60 filter on the perforated edge and place in the Hario V60.

Step 2: Fold Hario V60 filter on the perforated edge and place in the Hario V60.


STEP 3

 Upon boiling, transfer H20 into kettle; pour H20 over filter to rinse and heat up brew vessel.

Step 3: Upon boiling, transfer H20 into kettle; pour H20 over filter to rinse and heat up brew vessel.


STEP 4

Place freshly ground coffee into rinsed filter and slowly pour 40 milliliters of hot H20 over grounds, saturating dry coffee to activate the coffee bloom.



STEP 5

After 30-50 seconds of initial water contact, pour clockwise in a circle motion. Then pour remaining 260 ml of H20 directly in the center for 1 minute.



STEP 6

Remove V60 from mug after it finishes dripping. Serve, enjoy, repeat.