Place the appropriate Hario filter paper into the porcelain filter. You can simply fold any excess paper over the rim. Now moisten the paper completely with hot water and let the water sit in the carafe for a few minutes to warm it. Then pour out all the water.

Place the carafe with the filter on a scale and add 50-60 g of ground coffee per liter. Lightly shake the filter until the surface is level. Now tare the scale. The water has reached the ideal temperature of 92-94°C when it has rested for approximately 1.5 minutes after boiling. Now begin pouring – but only until all the coffee grounds are moistened and no dry spots are visible. Allow the coffee grounds to bloom for approximately 30 seconds.

Now, pour the water gradually in a circular motion. It's important that the coffee remains in motion and doesn't stick to the edge of the paper – but without completely filling the filter paper with water. The coffee grounds should only rise by about 2 cm.

The ideal extraction time (brewing time) is between 3.5 and 4 minutes. Then remove the filter from the carafe and briefly swirl the coffee by gently swiveling it.

You can now serve your hand-brewed and perfectly balanced coffee.

We wish you the utmost enjoyment!