What you need:

• Hario V60 Brewer

• Hario V60 Filter

• Freshly Roasted Moja Coffee

• Grinder

• Kettle

• Hot Water

• Scale

• Timer

• Stir Stick

recommended Measurements:

• 21g of coffee (3 tablespoons)

• 336g water

• Grind medium-coarse

brew time: 3½ - 4 minutes

yields: 12 ounces

1.Fold & Rinse

• Fold the filter into a cone shape, folding down the rough edge

• Place into brewer

• Rinse the filter with hot water

  • Rinsing the filter gets rid of paper flavour and it preheats the brewer

• Discard the water

 2.Measure & Grind

• Measure out 21g of coffee or roughly 3 tablespoons

• Grind the coffee to a medium-coarse grind

• Add coffee to filter

• Gently give the brewer a shake to flatten out the bed before brewing

• Place on scale and tare scale to 0

3.Saturate & Stir

• Start timer and gently pour hot water over the coffee, just enough to cover it

  • Water should be just off the boil or at 200 degrees

• Stir the coffee to ensure full saturation

• Let it bloom for 30 seconds

  • Allowing the coffee to bloom removes excess carbon dioxide resulting in a more even extraction and eliminates unwanted sourness in the coffee

4.Pour Continuously

• Pour remaining water slowly in a circular motion until you reach 336g

  • Pouring in circles makes for a more consistent brew and allows water to filter through the coffee and paper evenly

• Pour over the dark spots and avoid the edges of the filter

5. Remove & Enjoy

• At the 3:30-4 minute mark, your coffee should be fully brewed. It makes about 10 ounces of coffee

• Dump out the filter, remove the brewer and enjoy your freshly brewed cup of Moja coffee!