Single Origin
A 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.
- Floral
- Fruity
- Light-bodied
- Light roast
- Quick
- Beginner
- Total
- 2:15
- Ratio
- 1:16.7
- Coffee
- 12 g
- Temp
- 96 °C
The Single Origin recipe by Hario for the V60 01 uses 12 g of coffee and 200 g of water (1:16.7 ratio), at 96°C, with a target brew time of 2:15.
Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 96 °C
- Temp
- 4 medium fine
- Grind
- 2:15
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 30g, gentle swirl.
+30g 8s Circular -
0:30Pour
Pour to 100g in slow circles.
+100g 15s Circular -
1:00Pour
Pour to 200g. Gentle swirl to level.
+200g 15s Circular -
2:15Done
Drawdown complete. Target ~2:15.
Notes
More V60 01 recipes
-
Kyoto
1:15.4by Kurasu
- Floral
- Citric
Total 2:10 Temp 91°C -
Fine Grind Spiral
1:16.7by Matt Perger
- Citric
- Fruity
Total 2:20 Temp 97°C -
Concentrate
1:10by Heart Coffee Roasters
- Sweet
- Chocolate
Total 2:00 Temp 95°C -
Dark Roast
1:15by Hario
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
Four Small Pours
1:16.7by James Hoffmann
- Balanced
- Sweet
Total 3:00 Temp 100°C
Other V60 methods
More by Hario
-
Dark Roast
1:15Hario Mugen
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10Hario Mugen
- Citric
- Fruity
Total 2:15 Temp 96°C -
Light Roast
1:14Hario Mugen
- Floral
- Fruity
Total 2:45 Temp 95°C -
Hario Official
1:12Hario Mugen
- Balanced
- Sweet
Total 1:30 Temp 93°C -
Bloom then Continuous Pour
1:16.7Hario Mugen
- Balanced
- Sweet
Total 3:00 Temp 93°C
Original source
Recipe by Hario, published at hario-usa.com.
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100g
+50g Add water