You’ll need:

whole bean coffee (see recipes below for quantity)
Hario V60 dripper
Hario V60 paper filter
water
kettle (gooseneck recommended)
timer
mug
grinder (burr grinder recommended)
scale (gram measurement recommended)

Please use this recipe as a starting point and adjust to your taste preference:

1 serving (10 oz/295 g/ml water): 18 g coffee
2 servings (16 oz/475 g/ml water): 30 g coffee

1. Heat your water to 205 degrees: bring it to a boil, then let it rest for 30 seconds, or use a temperature-controlled electric kettle.

2. Place the filter in the cone and set atop a small pitcher or carafe.

3. Pre-heat your V60 and serving vessel by rinsing it (through the filter) with a small amount of hot water.

4. Weigh out your whole bean coffee (see recipes above).

5. Grind coffee to a medium-fine consistency.

6. Add coffee to the filter cone (see recipes above).

7. Pour a small amount of hot water over the grounds to saturate them (about twice your coffee weight; for example, 36 grams of water for a single serving brew. Allow the coffee to “bloom” (bubble and expand, then settle) for 30 seconds.

8. After the bloom settles, continuously pour more hot water in a slow, steady stream. Rotate the stream in concentric circles from the center, completely soaking the grounds while keeping the water level below the top rim. Do not pour down the sides of the filter.

9. When you have poured the entire weight of water, wait for it all to drip through. The total brew time should be 2 ½-3 minutes. If it finishes dripping sooner, try a finer grind next time; if it takes longer, try a coarser grind.

10. Pour into your favorite mug and enjoy.