Brewing Guide



You will need: Hario V60 cone, Hario paper filters, mug or a serving vessel, kettle, weighing scales, coffee grinder with adjustable grind level (preferably burr grinder) & timer.


Place the Hario filter paper inside the V60 cone and thorough-fully rinse it with hot water to remove any paper flavour.


Fill the kettle with 300ml of water, bring it to boil and let the water cool down for 4 minutes to about 92-94°C. Once the water reached the right temperature, place the V60 cone on top of the mug or other vessel and add 18g of medium freshly ground coffee. Coffee should feel like grains of sand under your fingers.


Add evenly 30ml of water over the fresh coffee to saturate the grounds and initiate the coffee bloom. After about 20 seconds, start slowly pouring the rest of the water in a continuous counter-clock circular motion. Concentrate your pour in the center of the V60 cone, so that pour streams down steadily and straight. Do not break your pouring at any time, slow it down if necessary.


If the grind level and pouring speed were right, total brew time should have been approximately 2-2.5 minutes. When the dripping stops, the cup is ready.