Single Origin
Open in appA refined single-cup recipe for the V60-01 optimized for showcasing single-origin coffees. Fine grind and precise 1:16.7 ratio with three careful pours for maximum clarity.
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Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 2:15
- Total
- ~200 ml
- Yield
Method
2:15 · total-
Bloom 1 / 40:00
Pour 30g, gentle swirl.
+30g→ 30g Spiral 8s -
Pour 2 / 40:30
Pour to 100g in slow circles.
+70g→ 100g Spiral 15s -
Pour 3 / 41:00
Pour to 200g. Gentle swirl to level.
+100g→ 200g Spiral 15s -
Done 4 / 42:15
Drawdown complete. Target ~2:15.
Notes
Original source
Recipe by Hario, published at hario-usa.com.
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Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.