You’ll need:
- Hario V60 02 Dripper
- Hario V60 02 paper filter
- Gooseneck Pouring Kettle
- Coffee Grinder (if using whole beans)
- Food Weighing Scale (for precision)
- Timer
- 17 gms of whole beans or 3 and half tablespoons of coffee (medium-coarse grind, similar to the consistency of sea salt coarseness)
- 250 ml water at 92 degrees Celsius or boil water and use it after 5-7 minutes, once the temperature drops
- Coffee Mug
Brewing Steps:
- Measure 17 gm of coffee beans using your scale (Aprrox. 3.5 tablespoons)
- Grind the beans to medium-coarse grind, similar to the consistency of sea salt coarseness
- Rinse paper filter to remove papery taste
- Discard the water
- Food Weighing Scale (for precision)
- Ad ground coffee to the filter
- 1Pour 60 ml of water to saturate all the grounds
- Let the coffee bloom for 30 seconds
- Start pouring the remaining 190 ml of water slowly and in spiral motion
- Starting from the centre, pour outwards and avoid touching the edges
- Pre heat your cup and discard the water
- Brewing should be finished in 2.45 – 3 mins
- Pour your coffee and enjoy!