An Introduction

These recipes are a great guide to brewing great coffee. Many variables can alter the taste in the cup such as the grinder used, the coffee chosen, how the coffee has been stored, the temperature of the water, and yes, even tap water. Filtered water, fresh roasted quality coffee, and using a burr grinder for the coffee beans will all provide the best tasting cup of coffee. If you are fully satisfied with the recipe for your brewing method, there’s no need to make any adjustment. If you’d like to adapt it to your personal preference, go right ahead and adjust the parameters to get your coffee to taste just how you like it.

To break it down, these are our suggestions for the best results:


  • Use freshly roasted and just-ground coffee.
  • Use a burr grinder for consistent particle size.
  • Brew with filtered water.
  • Store whole bean coffee in an airtight container, out of direct sunlight, and away from heat, cold, and moisture.

Hario V60 – Scott Rao method


  1. Set V60 over a mug, pitcher, or V60 stand. Place filter in the V60. Rinse the filter and preheat the vessel by pouring water over the V60. Dump the rinse water.
  2. Tare the scale. Pour the ground coffee into the filter and give a gentle shake to level the grounds. Tare the scale again.
  3. Start timer when you begin the pour. Do a pre-wet pour, pouring in a spiral, adding 60-70g of water, and give a gentle stir to make sure all the coffee grounds get saturated. Let it sit and bloom.
  4. Tare the scale. When the timer reaches 45 seconds, do the main pour, keeping the pitcher at one height, pouring in a spiraling motion, creating a bit of turbulence and making sure to evenly hit all areas of the slurry. Stop when you reach the final weight of 300g.Immediately give a very gentle stir around the walls of the filter.

    At 1:45, give the V60 a couple of spins to help remove any grounds that might be sticking to the edges and to flatten the coffee bed.

  5. Once the draw down is complete, it’s ready to sip and enjoy!

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