How to Brew with a Hario v60 Pour-over Cone

A short video on brewing with a Hario v60. I used the following:

- 17grams of freshly ground coffee (in this case CoE Ethiopia Operation Red Cherry Kebado G3)

- 200ml of water

- The temperature of the water at which I used to brew was 83 degrees Celsius (181 degrees Fahrenheit)

I allowed for a pre-infusion bloom of about 30 seconds followed by a brew time of about 2 minutes and 15 seconds.

Towards the end of the brewing process, you should be hitting the 200ml mark at around the 2:15 - 2:20 mark. Remove the cone at this point to prevent over-extraction.