What you'll need:

Hario V60 & filter | Mug | Scale | Timer | Boiling Water | Medium Ground Coffee

1. Prep your brew

2. Bring water to a boil

The ideal water temperature is between 195° and 205° Fahrenheit. If you don't have a thermometer, you can use water 20 seconds off the boil.

3. Pre-rinse your filter

Place a paper filter into the V-60. Pour your hot water over the paper filter to heat the brewer and rinse the paper. Fold the filter over the top of the V-60. This will remove the papery taste and warm your vessel.

Dump out your water.

4. Add coffee and level the bed

Place a mug on your digital scale with the V-60 on top of your mug and add your ground coffee.

Level the bed, meaning that you want to make your coffee as flat as possible.

Tare your scale.

5. Bloom

Pour double the dry weight, so add 50 grams/ml of water directly over the grounds.

Start your timer.

Allow the grounds to "bloom" for 30 seconds.

6. First Pulse

After the bloom, pour in concentric circles outward and inward from the middle.

Pour 200 grams of water in a slow but steady stream until you are about 1” below the top edge of the V-60.

7. Second Pulse

As the brew level decreases to about half way, begin your second pulse until the weight is 300 grams.

8. Last Pulse

As the brew level again decreases to about half way, begin your third and last pulse until the weight is 400 grams.

9. Allow to draw down

Total brew time should be between 3:00 and 3:30 minutes.

If you want to adjust your brew time, slightly adjust your grind. Finer will lead to a longer extraction and coarser will speed things up.

Dispose of your coffee in your compost.

10. Wait 30 seconds and enjoy!

Let the coffee rest. Coffee is best enjoyed when it is not too hot and you can enjoy the flavors.

Find a comfortable place to sit, open up a book and enjoy your cup of Pachamama coffee!