SUPPLIES

We use a 1:17 coffee-to-water ratio; our recipe makes one, 16 oz cup of coffee.

• 30 grams of fresh-roasted, whole-bean coffee
• 500 grams of filtered hot water (200 F)
• Hario 02 V60
• V60 filter
• Gram scale
• Grinder
• Electric Kettle that can heat up to 200F (If not, a stovetop kettle is fine too)
• Timer

PREPARE

• Heat water to 200F using the kettle. Place filter in V60 and rinse with hot water, discarding when finished.
• Weigh 30g coffee and grind on medium fine setting, like table salt.
• Place coffee grounds in the center of the filter, and lightly shake to level the grounds.

BREW

0:00 – Start a timer and pour 60g of water to wet all the coffee.

0:15 - Swirl your V60 until all the coffee grounds are evenly wetted, and let the coffee bloom for 30 to 45 seconds.

0:45 – Pour water in circular motion to 200g.

1:15 – By 1:15 the water should have drained a centimeter, pour in a circular motion to 300g. Repeat this process every 30 seconds, until reaching a total weight of 500g.

3:30 - 4:00 – The coffee should finish draining

4:00 – Remove the filter and pour your coffee. Enjoy!