Ingredients:
- 17 gr coffee beans per person
- Purified or bottled water
- One Hario V60-2 Cup
- One electric kettle or gooseneck kettle*
- One teaspoon
- Digital or analog scale
- Stopwatch
- One coffee mug or glass serving carafe
Instructions:
- Boil about half a liter of water.
- Place the paper filter suitable for the Hario V60-2 cup into the brewing section, folding the thick edge in half.
- Place the brewing chamber and the mug (glass serving carafe) on the scale and tare it.
- Rinse the paper filter with approximately 200 gr of hot water. Then discard the water accumulated in the mug or serving carafe.
- Grind 17 gr of coffee per person to filter coffee coarseness. Pour the ground coffee into the paper filter in the brewing chamber and ensure it settles properly without touching it.
- Tare the scale again. For 17 gr of coffee, slowly start pouring 180 ml of hot water (be careful not to let the water boil) directly from the electric or gooseneck kettle (if available) onto the coffee, moving in circular motions from the center outwards, without letting water escape between the coffee and the paper. First, pour 80 ml of water; wait 30 seconds for the aromas in the coffee to bloom.
- Then, continue pouring the remaining water slowly and in circular motions. Towards the end of the brewing time, pour water on the edges as well to ensure the coffee is fully mixed with the water.
- Aim for a brewing time of 1:30 to 2:00 minutes per person.