Pre-soak filter. Add 17g of coffee, ground medium-fine (12 or 13 on Virtuoso) Slowly pour 34g of just-boiled water. Gently swirl, and bloom for :45. Continuing pouring, slowly and circularly up to 125g. Drip down to just above the bed. Thanks Continue pouring slowly and evenly (gently agitating the bed) to 270-280g (depending on coffee). Gently shake the dripper side to side - leveling the bed. Drip to completion. Total brew time = 2:30-2:45. *You should be left with a nice, flat bed along the bottom of the filter.
Seal the plunger into the base and set upside down. Add 17g coffee, ground medium to medium-fine (similar to V60). Pour 40g of water. Swirl briskly to saturate all grind. Bloom for :45 While blooming, place the filter disk inside the cap and pre-soak. Set aside. At :45 pour water to capacity. Steep until 1:30. Secure cap/filter. At 1:30, flip (filter side down) onto mug or decanter. Steep until 2:30. Press for :30 - stopping just shy of the final “hiss.” Enjoy!
Place and pre-soak your Hario 02 filter. Add 28g of coffee, ground medium-fine (around 12 on the Baratza Virtuoso). Make a small divot in the center of the grind. Slowly pour 56g of water in a circular motion, beginning in the divot - encompassing all grind, but trying not to push all the way to the filter. Gently swirl the coffee/water mixture, creating a uniform slurry. Allow to bloom (e.g. sit) for :45. Continue pouring slowly and evenly, circularly, up to roughly 275g Allow to drip down slightly, and then slowly and continuously continue to pour up to 460g. Allow to drip down slightly, then give the dripper one more gentle swirl - this will aid in creating a flat coffee...
40g coffee, ground medium-coarse (19 on Baratza Virtuoso). Start timer and add 80g water to bloom for :30-:45 Continuous pour to 250g Quick stir Drip down Pour to 400-450g Quick stir Drip down Pour to 550g @ 4:00 - pull the filter *Never let the grind run dry; there will still be water in the filter when you pull it. Yield should be +/- 420g/ml.
27g of coffee ground medium (12 or 13 on Baratza Virtuoso). Slowly pour 54g of water. Gentle swirl to mix the slurry. Bloom for :45 Pour slowly and evenly up to 250g. Drip down to just above the coffee bed. Pour slowly, circularly - agitating the bed gently - up to 430-445g (depending on coffee). Gentle shake to settle the bed evenly. Drip to completion. *The brew should take between 3:30 and 4:00. When complete, you want a flat bed of grind on the bottom of the filter.