Let’s start with the Hario v60. This is for the brewer who wants complete control over the extraction of their coffee. The filter used is thinner than most, allowing more of the solubles and oils from the coffee through, creating a velvety cup with a punch.
What you need:
Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil (about 205°F) to eliminate paper flavor and to heat up the mug or carafe you are brewing into. Discard the rinse water.
Grind 20 grams of coffee to be about as fine as kosher salt. Add coffee to your brewer.
Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Pour over the dark spots and avoid the light ones. If you’re using a scale, you should pour until you reach 320g.
Once you hit 3:00, you should have about 320g of brewed coffee. Remove the brewer and pour the coffee into a warm mug.
Pro Tip: if your coffee is slightly bitter, adjust your grind size so that it is a bit more coarse. If your coffee is slightly sour, take your grind in the other direction and make it a bit more fine.