The Hario V60 is our favorite filter brew method at Island Grind. With its fast brew time and dynamic water flow,
it creates a cup that is sweet, bright, and full of nuance.
It is great for those who are looking for complete control over brewing extraction.
YOU WILL NEED
ISLAND GRIND COFFEE
V60-1: 15g of coffee to 250g of water
V60-2: 25g of coffee to 380g of water
2:30 to 3 minutes
Medium (7.5 on a 1 to 10 grinder)
Bring filtered water to a boil.
Rinse the entire filter with hot water.
Add ground coffee to the filter and gently tap to settle the grounds.
Place V60 and mug on a scale and zero it.
BLOOM: Add 60 grams of water, with a spoon gently flip the bottom of the brew bed onto the top, completely saturating the grounds.
FIRST POUR: At 45 seconds, add 140 grams of water, pouring in gentle concentric circles, moving from the center out, careful not to touch the sides of the filter (the brew weight should be 200 grams).
SECOND POUR: At around 1:20 minutes, add 100 grams of water, keeping the same pouring technique. Don’t fill higher than the level of grounds you have already established.
FINAL POUR: At 1:50-1:55 minutes, add 80 grams of water. Using a spoon, scrape along the edge of the filter at the top of the brew, careful not to touch the brew bed.
Coffee should finish brewing between 2:45 and 3:00 minutes, when the stream of coffee from the filter turns to a drip.
Stir and enjoy!