Hario V60
Ratio: 1:15
Coffee: 23 grams
Grind: medium (about the fineness of table salt)
Water: ~360 grams, about 202° (if you don’t have a thermometer just wait about 5 minutes after water reaches a boil)
Time: 2:00-2:30
What we use:
- Hario V60 Glass Size 02 + paper filters size 02
- Fellow EKG
- Thirdwave Water
- Baratza Encore Grinder (any good quality conical burr grinder will do!)
- Dank Brioso Coffees
Materials:
- 23 grams of Brioso Coffee ground for pourover (a medium grind like table salt)
- 360 ish grams of water 202°F (use distilled with Thirdwave water for extra points)
The Steps:
- Pre-wet the filter!
- Add ground coffee to the filter, create a small “well” in the coffee bed that mimics the shape of the filter (slightly cone-like)
- Pour 60-75 grams of water for pre-infusion and bloom for 20-30 seconds
- Add 100 g water in spiral motion starting in the center towards the edge. Let drain halfway and repeat once (you should have ~270 grams at this point!)
- Quickly and briskly, knock down “high and dry” grounds from the edges of the filter in this phase, we want all that coffee in the brew bed!
- Add water to reach 300 grams (in spiral motion), let drain halfway and then add water until a yield of 345 grams is reached (staying in the center area, gentle water flow), let drain and enjoy
