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אין עדיין מנות שאפשר להציג כאן

hario v60_edited.jpg

Ingredients

  • Hario V60 02 Brewer

  • 16 grams ground coffee, medium-fine

  • 256mL fresh, filtered water at 205-212 Fahrenheit (1:16 ratio)

  • A stir stick, chop stick, or something long and skinny that can stir stuff

  • A gram scale

  • A gooseneck kettle (I use the Fellow Stagg for its flow control)

  • A decanter

  • Patience and a steady hand

Directions

  1. Weigh out 16 grams of coffee (freshly ground is best). The grind should be medium-fine as a starting point. Your goal is to find a grind size that allows for a long, steady pour with a slight pool of water on the top of the coffee grounds.

  2. Heat water to 205-212°F or 96-100°C (can also be achieved by boiling water and waiting about 30 seconds).

  3. Place your filter in the V60 and pour in 50 to 100mL of water. This pre-heats the brewer, which is especially important for ceramic and glass models.

  4. Pour your coffee grounds into the brewer. Gently shake the V60 a bit to level out the grounds.

  5. Using your finger or, better yet, a chopstick / long stick, gently prepare a fairly deep divot in the bed.

  6. Prepare your timer and grab your water. Get ready to make some fast actions in short order here (it’s rock and roll time).

  7. Start your bloom by pouring directly into the middle of the divot. Once this is saturated, move to the outside grounds in a circular motion. The bloom should be about 2.5x the weight of the bed. With a 16g dose, this is 40mL of water.

  8. Once pouring is done, quickly pick up the brewer and carefully swirl it. This is done to help distribute the water through the bed even better.

  9. Immediately after swirling, grab your stirring device and push it through the coffee bed. I like to make zig zags. The goal is to break up any remaining dry pockets. Ideally, there will still be a decent amount of water left in the bloom to help with the saturation. We want to make sure all grounds are wet so that gravity can do most of the work in the back half of the brew.

  10. Wait until 45 seconds have passed total. At 45 seconds, grab your kettle again and start by pouring very hard, full tilt on your kettle, directly in the middle. Continue pouring hard and swirl out to the edge of the brewer. You want to hit the coffee with about 75mL in this stage, getting you up to about 115 mL total. This 1) helps break up remaining channels in the coffee bed and 2) rapidly raises the slurry temperature. Both are good things for the best extraction!

  11. Stop pouring and give another gentle swirl to your coffee bed. This flattens the bed for the last stage.

  12. It’s boring business time. Start pouring very gently in the center of the coffee bed. Your goal from here on is to maintain the level of water in the brewer. I do very small circles with my kettle.

  13. Pour gently, very gently, until you reach 256mL. Many times, the water above the coffee becomes completely clear for me.

  14. When done pouring, give one more slight swirl to flatten the bed for the rest of the drain down.

  15. Wait until the water is completely drained. Total brew time can be anywhere from 2:45 to 3:30.

  16. Decant and enjoy! If the water flowed too fast, grind finer. If the brew stalled or reached the tippy top of the brewer, grind coarser.

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