V60 by Saint-Henri
The coarseness of your ground coffee particles can help you either lengthen or shorten your extraction time. Finer particles will lengthen the brew time, while coarser particles will shorten it.
If you want more coffee, it is possible to make a smaller or larger amount. Just make sure to keep the ratio of 1g of coffee to 16g of water. Keep little water in the brewer by dividing your total water amount into a few small increments.
When pouring the water, keep the flow slow and avoid touching the edges of the brewer too often.
02 compatible Hario filters
Fill your kettle with fresh, filtered water and bring to a boil.
Place a paper filter in the brewer, put it on a carafe or mug, and place the entire set-up on a scale. Thoroughly rinse the filter to remove the papery taste, then discard the water. Return the water to boil.
Place the ground coffee in the brewer and give it a gentle shake to flatten the coffee bed. Once the water has reached the boiling point, wait 30 seconds.
Tare the scale to zero and start the timer. Begin by slowly adding 40g of water, making sure to saturate all the grounds. This stage is called the “bloom.” It allows the coffee to rid itself of the CO2 created during roasting, encouraging a more uniform extraction.
At 30 seconds, add 110g of water (for a total of 150g), pouring the water in slow concentric circles.
110 mL • 150 mL total
Still in a circular motion, pour the remaining 170g of water to reach the total of 320g.
170 mL • 320 mL total
The total extraction time should be between 3min - 3min 30sec.