In recent years, the Japanese have become very interested in specialty coffee and its surrounding culture. Hario, a Japanese glassware company, has responded by developing and improving upon the most common devices used in specialty coffee shops. With its spiral ridges the Hario V60 allows adequate airflow thorough the coffee, allowing it to organically seep out from all angles. The large hole at the bottom of the cone allows extraction to be controlled by the rate of pour, resulting in a clean, approachable cup of coffee.
- Place the filter in the dripper.
- Rinse the paper filter thoroughly with hot water; dump mug contents out.
- Grind beans fine (slightly coarser than espresso) and place in filter.
- Pour a small amount of hot water over the coffee, just enough to saturate all the grounds.
- Then slowly and evenly pour remaining water in clockwise circles from center to edge and back.
- When last of brew drains remove dripper from mug. Extraction time goal: 4-5 minutes. Enjoy!