You will need:
Coffee dripper (we use the Hario V60)
What to do:
Suggested recipe: 24g of coffee to 360ml water. Note: more coffee will produce a stronger cup and less a weaker cup.
- Weigh and coarsely grind the coffee.
- Put a 2-cup paper filter in the dripper and rinse with freshly boiled water to remove any residue that may affect flavours.
- Pour the ground coffee into the dripper. Create a small hole in the centre of the grounds.
- Re-boil the kettle and allow to cool for 90 seconds to around 94 degrees.
- Place the dripper onto the scales and zero them.
- Using a pouring kettle, pour enough water over the coffee to evenly saturate the grounds. Note: Start pouring from the centre and pour in a circular motion moving out to the edge.
- Once the grounds are saturated, wait for 30 - 45 seconds for blooming and infusion to occur.
- Add the remaining water, pouring evenly over the wet grounds. The scales will show how much water you have added.
- Total pouring and infusion time should be no more than 3 minutes.
- Once required weight is reached, remove the dripper and the coffee is ready to enjoy.