Nuanced yet versatile, the Hario is an elegant brewer for those who want the perfect brew. The entire brew process takes about 3 min and 30 sec.
Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil (about 201°F) to eliminate paper taste and heat the carafe you are brewing into. Discard the rinse water.
Grind 21 grams of coffee to be as fine as kosher salt. Add coffee to the brewer and create a well in the middle of the grounds. This helps to saturate the grounds during the blooming phase evenly.
Start the timer and saturate the grounds with water right off the boil (about 201°F). Add about 42g of Water to the Coffee bed (2x Coffee Weight–don't use more than 3x Coffee Weight). Swirl the coffee slurry until evenly mixed. Let it bloom for 45 seconds. This allows CO2 to escape, which will improve extraction.
Pour water in an even spiral for 30 seconds, aiming for 216g of water on the scale when reaching 1:15 (60% of the total brew weight). Aim for the dark spots and agitate the coffee bed. A full V60 is good for maintaining high temperatures.
Slowly and less aggressively pour the remaining water in the next 30 seconds. Aim for 360g on the scale when the timer hits 1:45. After pouring, stir once clockwise and anti-clockwise. Allow the V60 to drain a little, then give it a gentle swirl. This helps for a flat coffee bed and even extraction.
Aim to finish drawdown by 3:30 on the timer. Serve. Enjoy!
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