Step by step guide for the V60
What you'll need:
-A bag of coffee (obviously from Tag)
-A Hario V60
-A carafe (or anything big enough to hold your coffee)
-A scale or a TBSP scoop
-A kettle for pouring your water
-A burr grinder or pre-ground coffee
-A paper V60 filter
-700ml/g of water or 2 medium coffee cups of water poured in your kettle
-42-45g of coffee or 5-6 tablespoons of pre-ground coffee
-Water temperature at 210 degrees Fahrenheit
-Medium ground coffee
Bring your water to a boil.
Weigh out 42-45g of whole bean coffee and grind medium, or measure out 5-6 tablespoons of ground coffee.
Fold the paper filter on the seam that you find on the side of the filter. After you've folded it, place the filter inside the V60 and rinse the entire paper filter with hot water. This will remove the paper taste that would leak into your coffee. Dump the water our of your carafe.
Straighten out your filter and remove the suction between the filter and the V60. If you don't, it could slow down your pour.
Dump your coffee grounds into the V60. Make sure the grounds bed is nice and flat by giving the V60 a little shake.
Don't forget to tare your scale so that you can start with fresh weight/time.
Start with your bloom. Pour 90 grams of water, and let it bloom for 45 seconds.
After 45 seconds, break the crust by using a somewhat aggressive pour starting in the middle of the grounds bed and working your way towards the outer edges -- then back in and back out completely soaking your coffee grounds.
Half of your pour should be completed after about 1:45 of your total brew time.
Keep pouring using the pulse method or continuous pour method until you've poured 700g in 2:45ish.
STIR YOUR COFFEE.
Get out your favorite Tag mug, pour your coffee and enjoy.