HARIO V60

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

Instructions
- 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.
- 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.
- 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.
- 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.
- 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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