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V60 01

Coarse & Slow

V60 01 V60 by aoma coffee

Hiroshi Aono's everyday V60 from aoma coffee: an orthodox 1:16 built on a coarse grind and a slow, unhurried extraction for a clean, light cup with a long finish.

1:16 Ratio
2:10 Total
13g Dose
92°C Temp
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Parameters

13 g
Coffee
208 g
Water
1:16
Ratio
92 °C
Temp
6 medium-coarse
Grind
2:10
Total
~210 ml
Yield
Grind · 6/10 · medium
FINE COARSE

What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:10 · total
  1. Bloom 1 / 6
    0:00
    12s

    Pour 40g in a spiral.

    +40g→ 40g Spiral 5g/s 8s 92°C
  2. Swirl 2 / 6
    0:12
    28s

    Shake gently to settle the bed. Let it bloom.

  3. Pour 3 / 6
    0:40
    30s

    Pour in a spiral to 100g.

    +60g→ 100g Spiral 5g/s 12s
  4. Pour 4 / 6
    1:10
    30s

    Pour in a spiral to 150g.

    +50g→ 150g Spiral 5g/s 10s
  5. Pour 5 / 6
    1:40
    30s

    Finish in a spiral to 208g.

    +58g→ 208g Spiral 4.8g/s 12s
  6. Done 6 / 6
    2:10

    Drawdown complete.

Notes

An intentionally plain recipe designed to be repeated the same way every day at home. Rinse the paper first — it removes the paper taste and warms the ceramic dripper and server. Don't fuss over the exact 208g; the ratio is a standard 1:16. Aono-san's style is to grind coarse and extract slowly, pulling every component from the bed while keeping the cup light and smooth with a lingering aftertaste. Keep the kettle spout close to the bed and pour in steady circles from just off-centre out toward the edge of the paper, with the same number of turns each time. Once your pour is consistent, change the flavour only through the grind — a click coarser or finer — and leave everything else alone. After brewing, check that the spent bed looks flat and even: an uneven surface reveals an inconsistent pour. Total brew time around 2:10.

Original source

Recipe by aoma coffee, published at youtube.com.

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