You will need:
- Scale
- Cone Filter
- Hario V60
- 300g water at 95C
- 20g of coffee
- Carafe or mug
Recipe:
Step 1: Rinse cone filter with hot water from your kettle - this prevents any paper flavours from mixing in with your coffee.
Step 2: Pour 20g of coffee ground on a medium setting into the filter.
Step 3: Pre-infuse the grounds with 40g of hot water (optimal temperature is 95°C), let sit for 30s.
Step 4: After 30s, pour the water in a circular motion around the centre until the scale reads 175g.
Step 5: When the water has receded to about half the volume, pour hot water until 300g and let drip.
Step 6: Enjoy your coffee!
