HARIO V60




Recipe

  • 20g of freshly ground coffee (medium-coarse grind, similar to sea salt)
  • 300ml of filtered water, heated to 93°C


Instructions

  1. Prepare the Equipment
    • Place the Hario V60 dripper on top of your coffee server or mug.
    • Fold the ridged edge of the paper filter before placing it in the dripper to ensure a proper fit.
    • Rinse the filter thoroughly with hot water to eliminate any paper taste and preheat both the dripper and server. Discard the rinse water.
  2. Add Coffee Grounds
    • Add 20g of ground coffee into the filter, ensuring an even bed. Gently shake the dripper if needed to level the grounds.
  3. Bloom Phase
    • Start your timer and pour 50ml of water in a slow, circular motion, ensuring all the coffee grounds are saturated.
    • Allow the coffee to bloom for 30 seconds as it releases carbon dioxide, which improves extraction.
  4. Main Pouring Phase
    • At 0:30, begin adding the remaining 250ml of water in slow, concentric circles, avoiding direct pours against the filter to maintain even extraction.
  5. Drawdown and Completion
    • Once you have poured all the water, the final drawdown should finish within 2:30 to 3:00 minutes.
    • Remove the dripper, swirl the server gently, and serve immediately.






Equipment Used

  • Scale: Timemore Scale Pro
  • Kettle: Timemore Electric Smart Kettle (800ml)
  • Dripper: Hario V60 Ceramic No. 2
  • Filters: Hario V60 Paper Filters No. 2
  • Server: Origami Glass Coffee Server (710ml)

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