Step 1. Weigh and Grind

Weigh 22 grams of beans and put them into your grinder. The grind size you want to shoot for should be about as fine as table salt.

Step 2. Insert and Rinse Filter

Unfold the V60 filter and set it inside the dripper. Using hot water right-off the boil, pour through the filter, thoroughly wetting it to remove any paper-like tastes. Make sure to dump out any of the waste water before brewing!

Step 3. Bloom* 

Pour the ground coffee into the Hario V60 filter and shake them gently to create a flat brewing bed. After this, begin pouring in a circular motion beginning in the middle and continuing toward the outside of the brew-bed. You should aim for about 60-70 grams of water in the first 30 seconds. Ideally, this first pour should cover all the grounds evenly, creating an optimal brewing environment for the rest of the pours.

*The first pour is called the “bloom” because of how coffee expands in the filter!

Step 4. Continue Pouring

About 30 seconds after the first pour you will want to add more water, totalling to about 2oo grams. Try to pour gently over the entire brew-bed surface, again aiming to evenly dispense the water. Once reaching 180 grams, all the coffee to drip for another 30-45 before pouring for the last time. You will want to shoot for around 360 grams water total. The entire brew time should be around 2:30-3:30 minutes depending on roast style and grind size.

Step 5. Enjoy! 

Once the coffee is finished dripping, dispose of the filter and grounds and remove the dripper. Pour into your favorite mug and enjoy!