What you’ll need: V60-02 Dripper, 02 compatible Hario filters, Kettle, Carafe or Mug, Digital Scale, Timer
Preparation
⇒ Fill your kettle with water and bring to a boil
↳ A temperature of 94°C is suggested
↳ If you don't have control over the water temperature, let your kettle sit for 30s - 1min to allow the water to cool down slightly. Otherwise, the boiling water will burn the ground coffee.
⇒ Place a paper filter in the brewer and rinse it with boiling water
⇒ Weigh and grind 20g of coffee
⇒ Place the ground coffee in the brewer and shake it gently so that the coffee bed is flat
↳ This ensures an even extraction
⇒ Place the brewer of your carafe or mug and set them both on your scale
↳ Make sure to tare the scale
Extraction
⇒ Start a timer
⇒ Pour 60ml of water in 10 seconds to bloom the coffee bed
↳ This step allows to saturate the ground coffee and optimizes the extraction
⇒ Holding the brewer with both hands, swirl it for 5 seconds
↳ It is important not to swirl too aggressively
⇒ At 45 seconds, gently pour 100ml of water in a circular motion
↳ Wait 10s
⇒ Pour another 170ml of water in a circular motion
↳ The scale should now show a total weight of 330g
⇒ Let the slurry drain completely
↳ The total brew time should be 3min
↳ If your brew took more than 3min 15s, grind your coffee coarser next time. Conversely, if your extraction took less than 2min 45s, grind finer.
⇒ Swirl the brewed coffee in your carafe and enjoy a delicious cup of coffee
Source: kittelcoffee.com