Hario V60 Glass Dripper 02

• Made in Japan
• 02 Model
• Borosilicate glass body
• Polypropylene holder
• Heat resistant
• Easy to clean
• Capacity: 1-4 cups
• Compatibility: Hario 02 Paper Filters (not included)
• Dishwasher safe
• Size: 3.7”H x 5”W x 4.5”D
• Item: VDG-02B

Ratio

• Recommended coffee-to-water ratio 1:15
• 25g coffee to 375g of water. (1mL of water = 1g)

Prep

1. Bringing water up to 200-205°F takes about 4-5 minutes, so it’s best to start that first.
2. While the water is heating up, weigh the coffee beans on a digital gram scale.
3. Grind coffee on a medium grind setting. The grounds should look similar in size to coarse sand. Use
   a coarser setting if brewing a dark roast.
4. With your hot water prepared in a gooseneck kettle, place a paper filter in the V60 cone and pour
   enough hot water to wet the filter thoroughly. This will also pre-heat the cone and vessel. Discard
   this water before continuing.
5. Put the ground coffee in the filter, place the V60 and brew vessel on a scale and zero it out by hitting
   the tare or zero button.

Bloom

1. Make sure your water is 200-205°F (93-96°C). For dark roasts, 190-195°F (87-90°C).
2. Start a countup timer and pour 50-75g of hot water on the coffee, aiming to leave no dry spots. This
   is called the “bloom” when CO2 will bubble out of the coffee if it is freshly roasted and freshly ground.

Wait, Pour, Repeat

1. Wait until the timer reads 0:30 then slowly pour water over the coffee in small circles until the scale
   reads 200g.
2. Wait until the timer reads 1:40 and pour water until the scale reads 375g.
3. Allow the remaining water to drip through the filter. It should finish in about 3 minutes.