How to Brew at Home
The Hario V60 is one of our go-to brew methods for cup clarity and sweetness. We recommend it for honey and natural process coffees — their fruit, complexity, and character come through cleanly with this method.
More brew guides are on the way. Questions about your own setup? Write us at hello@rollingwavescr.com
Brew Time
3:30 min +/-
Coffee Dose
18g
Grind Size
Medium-fine
Water
300g at 93°C
Every coffee below is a honey or natural process — the two styles we recommend for this brew method. All are available online with delivery anywhere you like to enjoy your coffee.
Valle Occidental
Raspberry, guanabana, black cherry
Valle Central
Grapefruit, apricot, almond
Tarrazú
Dried banana, raisin, clementine
Brunca
Lemon, caramel, cherry
Guanacaste
Black tea, peach, orange
Heat water to 93°C / 200°F — just below boiling.
Set up your V60 on the carafe, place the paper filter, and pre-wet it with hot water. Discard that water and reset the dripper on your scale.
Add 18g of ground coffee to the filter. Tare your scale to zero.
Pour 40g of water — the bloom. This lets gases escape before extraction begins. Rest until the 30-second mark.
Pour in a slow circular motion to reach 120g total (+80g). Cover all the grounds evenly.
Pour to reach 180g total (+60g). Same circular technique.
Pour to reach 240g total (+60g).
Final pour to reach 300g total (+60g).
Remove the V60 and discard the filter and grounds. Coffee should finish dripping around 3:30.
Finishing faster than 3:15 and tasting acidic? Try grinding finer, increasing your dose slightly, or pouring more gently.
Finishing slower than 3:45 and tasting bitter? Try grinding coarser, reducing your dose slightly, or pouring with a little more weight.
Change one variable at a time — small adjustments go a long way.
Ready to brew? Order your coffee online — we deliver to Costa Rica or anywhere you like to enjoy your coffee.
ORDER COSTA RICA COFFEE ONLINE →