Step 3: Place the filter in the dripper, stack
the dripper on top of the server and then
sit the whole tower on the scale.
Step 4: Put your coffee grounds into
the filter and start your timer.
Step 5: Pour 80g of the hot water over
the grounds to soak them completely. You should see water bubbling
up — this is what coffee people call
the bloom. Let the bloom settle until
the timer hits 40 seconds.
Step 6: When the timer hits 40 seconds,
slowly start pouring the hot water
directly into the centre of the
grounds. The Hario dripper is designed for pouring directly into the
centre of the grounds. People who
suggest circular pouring are wasting
their energy. I like to make about
660g/23.3 oz. of coffee, or enough to
make two large glasses worth.
nick crocker