Hario V60 Brew Guide

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The filter (or pour-over) method has been around for ages although it is only in recent years that the method has been refined. One of the more popular pour-over methods is the Hario V60; this single-cup brewing method produces great results. The key is a slow pour of around three minutes. There's no rush when you're making great coffee.

You’ll need

Your favourite Causeway Coffee – beans or fresh-ground for filter
Grinder (unless using pre-ground coffee)
Hario V60 brewer
Filter paper (ideally Filtropa or Melitta)
Brewing carafe (optional)
Scale
Timer
Hot water (just off the boil, preferably filtered)
Mug

Let’s get brewing!

If starting with beans, grind to a medium/fine consistency (similar to caster sugar). A good fresh grind is key to consistently great-tasting brew.
Unfold the filter into a cone shape and place in the V60. Pour freshly boiled water through the filter into your mug, then discard. (This preheats the mug and flushes the filter, minimising any potential paper taste.)
Add 21 grams (2-3 tablespoons) of coffee to the filter.
Saturate the grounds with water right off the boil. Use just enough water to cover the grounds and let them bloom for 15s.

Fresh coffee grounds “bloom” when submerged in hot water, rising up and slightly bubbling; this is due to the release of trapped CO2 gas generated during the roasting process.
Pour water in a slow, even spiral, adding water every 10 – 15s for an even extraction. Pour over the dark spots and avoid light ones. If using a scale, pour until you reach 360g.
After around three minutes, the filtration should be complete. Remove V60; discard filter paper and grounds.