Hario V60 Glass Dripper 02Mayorga Organics
Grind Types Chart
The freshest and most preferred method for those who have a grinder at home.
Coarse (French Press)
This grind size is what you need to make a mean french press or a smooth well extracted cold brew.
If you are brewing that Mayorga magic on a Chemex this is the grind size for you. This grind is also great for units with metal filters.
If you are brewing on any home brewer or a flat bottom pourover system (Kalita Wave) this is the grind size that was made for you.
This is our favorite size grind for anyone using a cone pourover system with a paper filter (Hario v60, Melitta, Clever, Beehouse). Our baristas call this one, "the sweet spot."
If you are using a vacuum pot, siphon or refillable k-cup pod you want this grind size for optimal brewing.
This grind is suitable for home and commercial espresso machines and stove top espresso, like a moka pot.
Cone shaped pourover dripper, makes 1-4 5oz cups in fantasyland, or 1 real sized cup in the real world.
Brewing using a Hario V60 is simple! Just follow these five simple steps:
- Rinse your paper filter with water to remove any paper tastes.
- Preheat your Hario V60 by rinsing with hot water and insert your filter.
- Grind the coffee immediately before you brew. What grind to use? You want to use a medium grind (sometimes called “auto-drip") for cone brewing. If water pools and fails to drain, make the grind a little coarser.
- Measure the correct amount of ground coffee into the filter. We recommend using 8 grams of coffee to 5 oz water (#1 filter 5 oz (150ml) 8 grams (.28oz) or #2 filter 10 oz (300ml) 16 grams (.56oz).
- Using water that just reached a boil, (about 200 degrees F) add a small amount of water to wet all the grounds and let the coffee “bloom.” Wait 30 to 45 seconds, then start to pour the rest of the water slowly from the center of the grounds outward, in a circular motion using a third of the remaining liquid at a time. Total brew time should be about 2:30 minutes. Remove the filter and enjoy!