Weigh 25g of coffee and grind on a medium setting to a coarseness of sea salt. Then, set up the Hario V60, filter, and vessel on the scale and heat 400g of water in the kettle to 208 degrees Fahrenheit.

Gently pour hot water into the center of the empty filter. Continue pouring in a spiral outwards to rinse the entire filter. Then, empty the water from the vessel, place back onto the scale, and tare to zero.

Add the ground coffee to the V60, ensuring that you add 25g of coffee, then tare the scale to zero.

Start the timer and pour 50g of hot water over the coffee, ensuring all the grounds are saturated.

When the timer reads :30, start pouring in the center and spiral out in concentric circles until you reach the edge. Continue your concentric circles back into the center of the brewer.

Continue to gently and steadily pour in concentric circles. Maintain the slurry level of about 1” above the coffee bed. You should have added 400g of water by 2:15-2:30.

Observe with anticipation as the steady stream slows to a drip. The drawdown should finish by 3:15-3:30.