V60 Brew Guide
Hario V60, Paper filter, Scale, Timer, Grinder, Pitcher
210g (7.40oz) purified water at 96C (205F)
Put the paper in your V60 and give it a good rinse with hot water. It removes all paper taste and preheat the equipment.
Remove the rinsing water.
Grind your coffee beans to a medium grind setting. Add the coffee, tare your scale, start your timer.
Pour 60g (2.12oz) water to create the bloom. At 45 secs: pour in 55g (1.94oz) water. At 1:30 seconds: pour 55g (1.94oz) water and at 2:15 add the last 40g (1.41oz).
The water should have drained trough at 3:30.
This method involves pouring hot water over fresh coffee grounds to extract flavour. Popular methods include V60, Chemex and Kalita Wave. Here as a starting point we would suggest a ratio of approximately 65 g of dry coffee per litre of water, scaled up or down depending on how much you’re brewing, and aim for a brew time of around 3 minutes, either by using a fine grind to slow the flow through the coffee bed, or by spacing out your pours to increase the total contact time.