This simple and elegant brew method is perfect for those wanting a clean and balanced cup with complete control over the brewing extraction.

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: 3Β½ - 4 minutes

yields: 10 ounces


How to brew:

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!



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