It's so simple 🤦‍♂️ How Baristas Actually Brew Hario V60

*Coffee Water Course* https://coffeechronicler.gumroad.com/l/h20 *Gear used:* Avensi Cyclone: https://collabs.shop/nfvnlt Avensi Alto Sensory glass: https://collabs.shop/qvwjoz Subscale: https://subminimal.com/products/subscale Coffee Subscription (12% Discount): https://www.kaffebox.no/?apply_coupon=REFR2NQCFKFBJ *Some of the above links are affiliate links. I may earn a commission if you purchase through my link, at no extra cost to you. Most Western coffee methods focus on precise measurements and timings, but this approach is more intuitive: you just keep adding small amounts of water until you reach your target weight. I call it the "Zen method" because it's relaxing and lets you focus on the actual brewing. This technique is still common in coffee shops from Tokyo to Jakarta, but it's been mostly forgotten in the West. It works especially well with funky, fermented coffees like naturals and anaerobics, but a slightly "boring" washed can also pop with the approach at a 1:15 ratio. Go deeper with more V60 tips here: https://coffeechronicler.com/hario-v60-recipe-guide/