The name HARIO is derived from the King of Glass (Hario). Founded in 1921 and manufacturers of heatproof glass, Hario are winners of hundreds of design awards and continue to create the finest most desirable equipment for the manual brewing of coffee and tea.
The V60 system, Hario’s most famous invention has spearheaded interest in manual coffee brewing because the origin, varietal and roast all emerge from the coffee. Hario’s products are a marriage of quality and functionality.
What you need
21g (3 tablespoons) of Ariosa ground coffee
Hot water just off the boil
Pre heat and prep
Bring enough water to just below a boil and pre-heat the V60 / decanter. Weight out the coffee and grind. Pour some hot water around the paper filter to get rid of any paper taste. Then throw out.
Pour & Saturate
Place the coffee grounds into the V60 filter and give it a shake for even distribution. Pour just enough water to saturate the grounds evenly and rest for 30 seconds
Pour some more
Pour the remaining water continuously and evenly onto the grounds and in a circular fashion, moving inward and outward within the circle. The coffee level should rise just above the grounds. Be careful not the pour the water directly on to the filter at any point and try to maintain a constant volume of water throughout the entire process. Finish pouring at 1.40
Drain, remove and enjoy
After the coffee has drained into the decanter by 2:30, you should be able to see consistent walls of grounds with an even bed toward the bottom of the cone. Remove the filter and enjoy.