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V60 light Roast

V60 HARIO Paper Hand Dripper

A familiar extraction method that has been widely used in the home since ancient times.

The taste changes depending on the speed, time, and method of pouring hot water,

good technique is necessary to get good results.

The permeation method that extracts coffee by passing hot water over the beans, gives a balanced sweetness, bitterness, acidity, and richness.

It is easy to produce a refreshing aftertaste.

Among the many extraction methods, this method gives the most control over the flavour.

It is an extraction method suitable for beginners and experts.



1 serving uses:

15g Coffee beans

Makes 200g of coffee

Time: 2 minutes 30 seconds


Equipment:

-Dripper

-220g of 89℃ water

 

step 1

while folding the edge, set the paper in the dripper

 

 

step 2

To get rid of the paper smell, wet the paper with hot water

  

step 3

Warm the cup by pouring in some hot water

 

 

step 4

Prepare 15g of beans, in a medium grind

 

 

step 5

Place the beans and start then get ready to start the drip 

 

 

step 6

using 30g of water, pour for 40 seconds

 

 

step 7

Pour 70g of hot water at a stretch while drawing a circle from the middle to the outside.

 

 

step 8

Wait until the timer reaches 1 minute and 15 seconds. pour 60g of water in the same way as before.

 

 

step 9

Wait until the timer reaches 1 minute 50 seconds.
Next, pour 60g at a stretch and pour hot water on the edge of the paper with the final pouring.

 

 

step 10

remove the server before the coffee runs out.

 

 

step 11

When extracted correctly, there is almost no powder on the edge of the paper and it is flattened on the bottom of the dripper.

 

 

step 12

Transfer to a cup and you'll have a delicious coffee.