As you do research you’ll find that some people stir the bloom, some stir the brew, some pour with multiple pulses, some use a “bypass” at the end of the brew and some use other tools do dissipate water over the bed of coffee. There are tons of options of ways to manipulate your brew so have fun with it! Below we list some more in-depth information for brewing a Hario that we use but remember, everything can be massaged a bit.

Rinse: It’s not “just because”! Doing this proves to wash residual paper taste off the filter as well as warms the brewer.

Bloom: 30-45s. We default to 45s but truly it can depend on number of days off roast. Older coffee will need less bloom time.

Pour: After starting to pour again at 0:45, the goal is to finish pouring the full water amount near 1:30 (we aim for a volume flow rate of near 6.5g/s). Pouring in quarter sized circles keeps you agitating the bed of coffee and extracting well and also keeps you from pouring water further out onto the filter. Pouring directly on the filter will cause the water to mostly go through the filter or closely down the inside right into the server, bypassing the coffee and reducing the extraction of the brew. We also suggest a single pour instead of pulse brewing because it helps keep the temperature of the coffee being brewed consistent.

The video above shows the basics how how to get started. We give you a primer on the order of operations but definitely want you to feel at home to test the variables and bring your style into a brew. Our suggestions are a culmination of what tastes delicious juxtaposed onto what’s repeatable for baristas in our shops, so experiment away and let us know your results in the comments!