You Will Need

• Scale

• Cone Filter

• Hario V60

• 300g water at 95C

• 20g of coffee

• Carafe or mug


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!

Brewing coffee is an art. We want to share a few very important elements that can influence how your coffee tastes.

Make sure you are using Freshly roasted beans (ideally within 30 days of roast date);

Grind Coarseness - if you grind too fine, your coffee will be over extracted which equals bitterness;

Water Quality (filtered or soft) and Temperature (91C - 96C)

Pre-Infusion (Blooming) and Extraction Time

We have included a few of our favorite recipes here and hope you will enjoy experimenting!