Hario V60

In this tutorial we are going to use the Hario V60. After spending several years advocating and adoring the Chemex and Aeropress, I finally switched to the Hario family. I find its aesthetic and taste to be particularly high quality.

Grinder

Burr, baby. Burr. You must use a burr grinder to properly crush the beans in a consistent size. A grinder that uses blades will leave you with different size grounds. When I'm traveling I use the Porlex Mini. A proper vacation coffee kit must be discussed in an entirely separate discussion. In my kitchen, however, I use the Bodum Bistro. It's easy to experiment with grind settings by just slightly twisting the container. Watch out if you have roommates; it can be quite noisy. But who cares, right? You need your coffee.

Scale

Wait, you don't weigh everything when you make coffee? Time to step up your game with the Hario Scale. 400 grams of water for 25 grams of coffee grounds. Easy. If you want stronger (giddy up) or weaker coffee, just remember to start with the ratio 16:1. If you don't like how it tastes, experiment! Try 15:1 or 17:1. Don't let anyone tell you what kind of coffee you like

Stand

The Hario VSS-1T Acrylic Stand is what ties it all together as a beautiful addition to your kitche. It connects the Hario scale to the Hario V60 into one Megazord product. Yes, that is a Power Rangers reference.

Kettle

The water's temperature should be just under boiling. If it's too hot you will burn the grounds. That's why you need a Bonavita Variable Temperature Kettle which can precisely heat water between the preferable range of 195°F and 205°F. I recommend 205°F, but this another area you can feel free to experiment with.

Water

Coffee, like your bod, is primarily water, and that water better be clean. The Soma Carafe is the only filter that is elegant enough to stand next to the Hario setup.

Insert the filter

Place a mug on top of the stand's drip tray, and insert a filter into the V60.

Heat it up

Heat the water to 205°F.

Soak the filter

Pour several drops of water onto the filter to soak it.
Don't forget to empty the water from your mug otherwise you'll dilute the coffee.

Weigh the grounds

Turn on the scale so it reads 0.0 grams.
Pour the grounds into the V60 until the scale reads 25.0 grams. It's okay if you're off by a tenth of a gram. Don't be so hard on yourself.

Bloom

Reset the scale so it reads 0.0 again.
Slowly pour the hot water onto the grounds in a circular motion. Stop once you get all of the grounds wet. Aim for only pouring 60 grams of water during this first pour. The goal is to get the grounds to wake up.

Stir

After your grounds have bloomed, scoop each quarter of the filter with a spoon.

Continue pouring

Continue pouring slowly in a circular motion until the scale says 400 grams. Don't pour water directly on the filter. The entire process from the first drop on the grounds to 400 grams should take between 2:30 and 3:00 minutes.
Don't worry; the next screen will walk you through this process!

Soak filter

Pour

Enjoy

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