For a filter coffee with body and well-developed aromas, you will need:

• 1 filter holder suitable for the brewing method
• 1 filter suitable for the brewing method
• 1 stopwatch
• 1 carafe
• 1 spoon
• 1 cup
• 30 to 40 cl of water (depending on desired intensity)
• 12 to 18 g of ground coffee (depending on desired intensity) for paper filter

Duration: 2.5 to 3 minutes of filtration

The Hario V60 offers a vibrant and aromatic filter coffee.

Brewing method

• Heat 30 to 40 cl of water to 94°C. If you don't have a thermometer, you can bring the water to a boil and then let it cool for 30 to 40 seconds without covering.
• Place the filter holder on the carafe. Place the filter in the filter holder and rinse thoroughly with at least 10 cl of warm water. This way, you will prevent a papery taste from being present in the coffee.
• Place the 12 to 18 g of ground coffee in the filter. Place the filter holder and the carafe on a scale.
• Start the stopwatch and pour 25 g of water. It is important to thoroughly wet all the coffee. Wait 40 seconds. During this time, the coffee absorbs water and degasses. Pour another 25 g of water in a circular motion, always clockwise, avoiding wetting the filter. Pour another 25 g of water before the water level reaches the coffee grounds. Continue pouring 25 g every 15 seconds until the scale reads 200 to 300 g depending on the desired intensity.
• The total extraction time should be 2.5 to 3 minutes. If the coffee flows faster, the coffee is ground too coarsely. If it flows too slowly, the grind is too fine.