What you'll need:
- Hario v60
- v60 filters
- Gooseneck Kettle
- Digital Scale
- Your Favorite Mug
- A Bag of Redbeard
The first thing we do is fill our kettle up with purified water and set the temperature. Water temperature is extremely important to the extraction process. The darker the roast, the cooler the water should be. We recommend brewing light roasts at around 205 degrees Fahrenheit, medium roasts at 200 degrees, and dark roasts from 195 degrees. Experiment with your temperature and find out what works best.
While the water is heating, go ahead and weigh out 20g of coffee beans to yield about a 300g cup of coffee. This is about a 1:15 coffee to water ratio. Grind the beans about as fine as table salt. Once the water is hot enough, set the v60 on top of your mug and wet the filter so that you can rinse the filter and heat the mug at the same time. Dump the water out and pour the grounds into the filter.
Bloom the coffee with just enough water to wet all the grounds (about 50g) for about 20-30 seconds. Once the bloom stops growing, break th bloom with a spoon and pour in 60g pulses letting the level fall a little in between each pour. We recommend pouring in a clockwise circle with the ridges so that it will create a sort of whirlpool and continuously rotate the coffee so that it does not bunch at the bottom of the cone filter. When you reach 300g, tap the v60 and grab your spoon to stir quickly in a few clockwise circles which will spin the coffee down into your decanter.
When you are done with your pour, empty your grinds out, rinse your v60 off and enjoy your result.