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Go to the shopStep 1
Grind 21 grams (about 3 Tablespoons) of coffee to be about as fine as kosher salt.
Step 2
Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil to eliminate paper flavor and to heat up the mug you are brewing into. Discard the rinse water.
Step 3
Heat the water to 92 degree. Pour 50 ml water & Let it bloom for 30 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
Step 4
Pour rest of the 200 ml water slowly and in spiral motion. Finish the pouring in 2.3 secs and finish the entire brewing in 2.4 to 3mins. Remove brewer and enjoy the coffee