№ 195 V60 01 2:30 1:15 Hario
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Japanese

THE COFFEESHOP Tokyo method for V60 01. Gradual transition from slow to circular pours for balanced extraction.

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Parameters

Coffee
20 g
Water
300 g
Ratio
1:15
Temp
93 °C
Grind
5 medium
Total
2:30
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

2:30 total
  1. 0:00
    Bloom

    Bloom with 40g slowly.

    +40g 5s slow
  2. 0:40
    Pour

    Pour to 80g slowly.

    +80g 8s slow
  3. 1:00
    Pour

    Pour to 120g slowly.

    +120g 8s slow
  4. 1:20
    Pour

    Pour to 180g in circles.

    +180g 10s circular
  5. 1:40
    Pour

    Pour to 240g in circles.

    +240g 10s circular
  6. 2:00
    Pour

    Pour to 300g in circles.

    +300g 10s circular
  7. 2:30
    Done

    Remove dripper before last drips for cleaner cup.

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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Start with slow pours to saturate the bed, then switch to circular pours for agitation. Remove the dripper before the last drips for a cleaner cup.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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