Hario has received hundreds of design awards, yet it's the V60, launched in the year 2005, that's become its most famous invention. The name comes from vector 60, the 60º angle of its cone. The V60 was first introduced in ceramic and glass, then plastic, and finally in metal.
WHAT YOU WILL NEED:
- 20-22g Singh Beans Coffee
- Hario V60 brewer
- Hario V60 filter
- Kettle (Water at 96°C)
- Scale that measures in grams
- Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil to eliminate paper odour/flavour. Discard of rinse water.
- Add 20-22 grams of Singh Beans coffee to your brewer and ensure the grounds are level. If using wholebean grind at the consistency of sea salt. Add coffee
- Saturate grounds with water right off the boil (96°C). Use just enough water to cover the grounds. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it is fresh, and the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spirals, adding water every 10 – 15 seconds for an even extraction. Pour over the dark spots and avoid the light ones. If you are using a scale, you should pour until you reach 280g.
- Once you hit 3:00, you should have brewed coffee. Remove the brewer and pour the coffee into a warm mug and enjoy!