Hario V60

1. PREP AND PREHEAT

Boil at least 20oz of water between 200°F to 205°F and then fold and rinse the filter to remove potential paper taste in the cup.

2. WEIGH AND GRIND COFFEE

Place pre-wet filter in the dripper. Center the coffee in your brewer and zero out the scale to (0.0g). 

To enjoy the nuanced flavor of our coffees that are lightly roasted, we recommend 21g of coffee for every 350g water -- grounded similar to kosher salt.

3. BLOOM

Add a lil' slow pour of water right off the boil (about 205°F) over the coffee grounds, starting at the center and then moving in a steady spiral toward the edge repeatedly.

Stop pouring when the scale reaches 60g and make sure all the grounds are saturated.

The pour should take about 15 seconds. Give the coffee 30 seconds to fully bloom before moving on to the second pour.

4. POUR MORE

Continue pouring gradually from the center towards the edges in a slow, even spiral, adding water every 20 seconds after your reach 150g and then 250g for an even extraction until you reach 360g -- at the 3:00 mark, you should have about 10oz of brewed coffee.