Hario V60 Drip
Want to brew it up at home exactly the same way we do it at the Dripp Bar? This is it.
The Grind—Medium: Gritty, like coarse sand.
- Open the Chemex-Bonded Coffee Filter into a cone. One side should have three layers. Place the cone in the top of your coffeemaker with the thick portion toward the pouring spout. drip ground coffee, 13.7 fluid-ounces of water at a temperature of 201–205 degrees Fahrenheit, just under boiling.)
- To measure 24 grams of drip ground coffee: Simply set the dripper on your scale and tare your scale to zero. Now add drip-ground coffee until the scale reads 24 grams. Note: 22 grams ground coffee weight will produce a milder cup and 26 grams a stronger cup.
- Pre-wet the grounds: Now place the dripper on your cup and tare your scale to zero again, so that you can weigh the water.
a. We suggest you make a small indentation in the center of the grounds. It makes aiming the hot water a lot easier. Slowly pour just enough water (approximately 1.7 ounces) into the center and then outwards to evenly wet all the grounds. Pouring the water at the right rate throughout the brewing process takes a bit of practice.
b. Wait about 20 to 30 seconds, as the grounds bloom (fresh coffee releases a lot of carbon dioxide, swelling the grounds). - Add the remaining water:
a. Slowly start by gently pouring into the center of the grounds and then moving outwards concentrically. Try to not pour water at the very edges at any time and make sure not to fill higher than the level of the grounds themselves. This takes some practice! Any water above the grounds will simply go out the sides without brewing the coffee and your final cup of coffee will lack sweetness as well as fullness. You can start and stop pouring as long as you keep some water in the grounds during the process.
b. This brewing process, after pre-wetting, should take between 2–3 minutes
c. Continue pouring until the total weight of the water is about 13.7 ounces.
d. At the end of the process the spent grounds should be flat and evenly distributed around the circular edge of the filter. - Pour and drink the coffee.
Inside Scoop on the Hario
We chose the Hario V60 for the Dripp Bar because it allows us to get the most great coffee flavor into your cup—more than any other method we’ve tried (and we’ve tried them all). It also gives you great control and is easy to clean up. The flip side is that mastering the V60 takes a bit of practice, but we think the amazing taste is worth the effort.
