Place the correct 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 up. Then pour out all the water.

Weigh out exactly 20 grams of whole beans. Grind the beans to the appropriate coarseness for a pour-over filter (fine-medium consistency).

Fill the filter with 20 grams of ground coffee and gently shake it until the surface is level. Place the entire setup (carafe and filter) on your scale and tare it to "0 grams."

Bring the water to a boil and let it cool briefly until it reaches the ideal temperature of 94–95°C. Start the timer and pour 50 grams of water, ensuring the coffee grounds are fully saturated. Let it bloom for 30 seconds.

After the first 30 seconds, pour another 50 grams of water (the scale will now show 100 grams). Let the coffee bloom for another 30 seconds. Now pour the remaining water (200 grams) in circular motions quickly within 20–30 seconds into the center of the filter until the scale shows a total of 300 grams. Avoid pouring directly onto the filter paper.

Once all the water has dripped through the filter – the entire brewing time should be between 2:30 and 2:45 minutes – remove the filter. Let the coffee cool down briefly until it reaches the optimal drinking temperature of 50–55 °C. We wish you the utmost enjoyment!