Bring 500 g water just to a boil, about 205°F.
Weight out 26 g freshly roasted coffee beans and grind medium-fine, or similar in consistency to table salt.
Place v60 cone on top of vessel and place on the scale. Open a Hario filter, set inside v60 and rinse thoroughly with hot water. Empty vessel. This will remove any papery taste from the final brew and heat your vessel.
Add 130 g ice to the bottom of the vessel. Add ground coffee to v60 cone. Tare scale to zero.
Start a timer and pour about twice as much water as coffee 60 g over grounds and let bloom for 30 seconds. Slowly add the remaining 226 g water pouring continuously in a clockwise pattern up to but not touching the filter's edge. The goal is even saturation, so ensure the grounds are never exposed to air until the brew is finished. The whole process should take approximately 3 minutes.
Once all 226 g water has been added, and the stream slows to an occasional drip, the brew is finished. Enjoy!