What you’ll need:
- Hario V60
- V60 ﬁlters
- A burr grinder
- 24 grams of your favorite coﬀee, ground medium ﬁne
- A scale and timer
- Clean, hot water (200-205°F)
- Gooseneck kettle
Heat the water and rinse the ﬁlter (dumping the rinse water before brewing).
Grind the coﬀee.
Place the V60 on the scale and add the ground coﬀee (shake slightly to create a level bed of coﬀee).
Tare the scale.
Hit the coﬀee with about 50 grams of water to wet all the grounds and cause the coﬀee to bloom. (When the coﬀee is freshly ground, you’ll see quite a dramatic bloom as all of the grounds become oxygenated and the essential oils and gases in the coﬀee are released.) Bloom for 30 to 40 seconds.
Once the coﬀee bloom has stopped bubbling, proceed with the ﬁrst pour (about 100 grams), wetting all of the grounds in concentric circles beginning in the center.
Continue pouring in a few small (about 50 gram) pours until you reach 360 grams. After the last pour, use a small spoon or wooden paddle to gently stir a couple of times to bring the grinds oﬀ of the walls and into the middle. This allows a good extraction of all of the coﬀee and avoids those “high and dry” grounds that cling to the sides. (You know you’ve had a good extraction if the coﬀee bed is ﬂat or slightly domed when all of the coﬀee has drawn down.)
Toss the ﬁlter in your compost and enjoy an amazing cup of coﬀee.