Part 2 in a series on brewing excellent coffee.
- By Jacob Long, Roasting & Quality Control Manager at Thanksgiving Coffee
How coffee is brewed is just as important as how it’s grown and roasted. Each step matters.
As it says on the bottom of our bags: “There is magic inside this package – only you can let it out!”
Since its introduction, the Japanese-made Hario v60 dripper has taken a strong foothold in specialty coffeehouses and cafes in the U.S. and around the globe. Hario, which translates to “the king of glass”, is a heat-resistant glassware company which was founded in 1921. In addition to drippers, Hario also produces high quality kettles, servers, and hand crank grinders.
While aesthetically pleasing, the Hario v60 dripper is a manual pour-over method, which requires attention to detail in order to produce a high quality cup of coffee. Finding the right grind and perfecting the pour are key to mastering the Hario dripper. We recommend using the Hario Buono Kettle, as it has a very narrow spout which aids in controlling the pour.
Our brewing guide outlines basic preparation, which I will expand upon in this post. If followed, it will produce a flavorful, clean cup of coffee with a medium body.
»»» Grind your coffee
Start with a medium-fine grind, coarser than espresso yet finer than a standard drip grind. Somewhere between the texture of granulated sugar and couscous.
1. Measure out 1.5 grams of ground coffee for every ounce of water.
If a scale isn’t available, use 2 level tablespoons of ground coffee for every 8 ounces of water. Brewing coffee using this ratio will ensure a good extraction, and allow the flavor profile of the coffee to be fully appreciated.
2. Place paper filter in dripper over cup or server.
3. Bring water to boil and pour a small amount through the filter-lined dripper.
Make sure to wet the entire filter – this rinses the filter so there’s no “paper taste” in your coffee and warms your cup or server.
4. Let the boiling water cool to 200 degrees.
Use a thermometer or wait about 2 minutes. Before starting to brew, empty the water that was used to rinse the filter.
5. Place ground coffee in the rinsed and filter-lined dripper.
Dispense just enough water to saturate the grounds and create a “bloom”. This allows the coffee to off-gas, enabling a more even extraction. Wait 30-45 seconds or until the coffee settles before continuing your pour.
6. As the bloom settles, begin to dispense water.
Pour as slowly as possible directly in the center of the brew cone.
Stop pouring as necessary so that the water never reaches above the original level of the bloom. This will require stopping the pour every 15-30 seconds, with the goal of dispensing the total amount of water used to brew in about 3 minutes.
7. Remove the used filter and coffee.
Swirl the brewed coffee for 10 seconds. This mixes and aerates your coffee and ensures an even, consistent body and taste.
8. Serve and enjoy immediately.
If you’ll be serving the coffee later, transfer to a thermos or carafe to keep it hot.