HOW TO BREW
HARIO V6
WHAT TO GATHER
- Gooseneck Kettle
- High-quality water
- Umble Coffee
- Coffee Storage
- HARIO V60 pour-over brewer
- Hario V60 filters
- Coffee scoop (2 tbsp)
- Grinder
- Scale
- Timer
- Coffee mug
Using your kettle, start heating water to a range of 195-205 degrees or 30 seconds off boil.
(Side note: do you have bad-tasting water? Try this.)
While that’s warming up, using your scale, measure out 21 grams of Umble coffee.
While that’s warming up, using your scale, measure out 21 grams of Umble coffee.
Grind coffee. (If using a Baratza Encore grinder, use grind setting 15.)
Mindfulness bonus: smell the coffee right after it’s ground and try to think up 2-3 different things you can smell in the aroma!
There are no wrong answers!
Mindfulness bonus: smell the coffee right after it’s ground and try to think up 2-3 different things you can smell in the aroma!
There are no wrong answers!
Ok, back to work…place your mug on a scale. Place the Hario V60 Pour-Over Brewer on top of it. Place a Hario V60 filter inside then transfer the ground coffee. Tare or zero the scale. (Fun facts – the Hario V60 derives it’s name from the vertical 60 degree angle of its walls. The radial ridges on the inside are specifically designed to aid in water flow! Coffee geekery at its finest!)
We’re going to make things simple. We’ll do an initial pour over of 30 grams then each of 3 subsequent pours will be 100 grams each. This first pour is called the bloom. Start your timer then pour 30 grams of water in a spiral pattern over the grounds – make sure to wet them all!
We’re going to make things simple. We’ll do an initial pour over of 30 grams then each of 3 subsequent pours will be 100 grams each. This first pour is called the bloom. Start your timer then pour 30 grams of water in a spiral pattern over the grounds – make sure to wet them all!
Mindfulness bonus: concentrate on the ‘bloom’ of the coffee. The bloom is where the coffee expands on this first pour over as gases leave the grounds. The more prominent this is, the fresher the coffee. Try to focus on just the bloom as it’s happening.
At the 45 second mark, in a spiral pattern, pour another 100 grams (your scale total should now be at 130 grams).
At the 45 second mark, in a spiral pattern, pour another 100 grams (your scale total should now be at 130 grams).
Once the water level has gone down, pour another 100 grams – this time working on using the water to flush down any grounds that have crept high in the edge of the filter. You should now be at 230 grams.
Make a final pour of 100 grams and let this filter through. Your total pour over time should be about 3 minutes and total pour over weight should be ~330 grams.
Make a final pour of 100 grams and let this filter through. Your total pour over time should be about 3 minutes and total pour over weight should be ~330 grams.
Discard the spent coffee and filter, wash out your Hario V60 Pour-Over Brewer, and enjoy your coffee!