Coffee Water Temperature Brewing Time
18 g 300 ml 94 C  2:30 - 3:00 min.

Materials

Whole coffee beans / scale / Hario / coffee filter paper / coffee grinder / kettle / wooden spoon / timer / hot water

Preparation

  1. Grind your coffee beans slightly coarser than for filter coffee.
  2. In a kettle, heat water (preferably filtered, alternatively drinking water) to 94°C (do not boil the water then leave it to cool).
  3. Fold the edges of the filter paper and place it in the Hario.
  4. Rinse the Hario, the mug and coffee filter paper with plenty of hot water (to remove the smell of paper).
  5. Place the Hario on top of the mug and place both onto the scale. Pour the coffee onto the coffee filter paper slowly and tap on the edges of the Hario to create a flat bed of coffee.
  6. Turn on the scale and start the timer.
  7. Quickly pour in 80 ml of water, saturating the coffee with water. Pour the water from the edges inward in circles. Using a small wooden spoon stir fast and vigorously, then wait approximately 40 seconds for the water to pour through.
  8. Pour the remaining water until the timer shows 1:45 slowly, from the center outwards. Try to pour over any black clumps that may form.
  9. Hold the Hario with both hands and tap it sharply on the rim of the mug twice.
  10. It should take approximate 2:30 – 3:00 minutes for all the water to pass through the coffee.
  11. Agitate the mug of coffee a few times to ensure an even mix and serve immediately.
  12. Wash everything well with hot water.