BREW GUIDE: Hario V60

Making pour over coffee in the morning is my standard way of brewing. It’s how I start everyday.

You will need:

• Hario V60 brewer

• Hario V60 filters

• 21g/three tablespoons Ritual Sinclair Mills coffee

• Scale

• Timer

Step 1: Rinse your filter

Rinsing the filter will remove the strange bleach/paper taste and allows for a clean cup of coffee.

Discard the rinse water when done.

Step 2: Boil water

When water has boiled wait approx 30 seconds. If your kettle has adjustable temperature control then boil to 205f.

Step 3: Grind coffee

Measure out 21g of coffee and grind to a medium fine/medium grind. It should look like the size of table salt.

Place ground coffee into the V60 filter.

Step 4: Start brewing

Start your timer. Slowly pour your hot water over the coffee grounds until fully saturated. Allow the grinds to bloom (de-gas) for about 15-seconds. It should look bubbly.

Step 5: Brew

Once the coffee has bloomed start slowly pouring water continuously in a spiral. You want to work from the center of the filter to the edges. You should be adding water every 10-15 seconds for a nice even brew.

If you are using a scale you want about 360g before you stop adding water.

At the end of the brew process your timer should be at the 3 minute mark.

Step 6: Enjoy!

Discard your filter and spent grounds, cozy up with a good book and enjoy what is in my opinion the best way to enjoy fresh coffee.