What you'll need:

Water - off the boil (205°F)

Coffee - 21 grams

Hario v60 Brewer

Hario v60 Filter

Grinder

Scale

Mug

 

Step 1 - Fold & Rinse the Filter

Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil (about 205°F) to eliminate paper flavor and to heat up the mug or carafe you are brewing into. Discard the rinse water.

Step 2 - Measure & Grind
Grind up 21 grams of coffee, about as fine as kosher salt, and add it to the brewer.

Step 3 - Saturate the Grounds
With the water fresh off the boil, saturate the coffee grounds. Use enough water to cover the top of the grounds. Allow for the coffee to bloom for 15 seconds - A bloom is the gasses from the coffee being released and occurs when the coffee is freshly roasted.

Step 4 - Pour
Pouring the water in a slow spiral, add water every 10-15 seconds, ensuring an even extraction. If you are using a scale, pour until it reaches about 360 g.

Step 5 - Remove the Brewer & Enjoy
At the 3:00 mark, you'll have around 10oz of brewed coffee. You can now pour the coffee into your warm mug and ENJOY!