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V60 01

Single Origin

V60 01 V60 by Hario

Hario's V60 brewing guide informs this precise V60-01 recipe for tasting single-origin coffees. A fine grind and measured staged pours suit the short, personal-size brew, emphasizing clarity, origin character, and a clean finish.

1:16.7 Ratio
2:15 Total
12g Dose
96°C Temp
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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
Grind · 4/10 · fine-medium
FINE COARSE

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Method

2:15 · total
  1. Bloom 1 / 6
    0:00
    10s

    Pour 30g in a spiral.

    +30g→ 30g Spiral 5g/s 6s 96°C
  2. Swirl 2 / 6
    0:10
    20s

    Swirl gently. Let it bloom.

    5s
  3. Pour 3 / 6
    0:30
    30s

    Pour in a spiral to 100g.

    +70g→ 100g Spiral 4.7g/s 15s
  4. Pour 4 / 6
    1:00
    24s

    Finish in a spiral to 200g.

    +100g→ 200g Spiral 4.8g/s 21s
  5. Swirl 5 / 6
    1:24
    51s

    Swirl gently to settle the bed flat.

    5s
  6. Done 6 / 6
    2:15

    Drawdown complete.

Notes

Rinse the filter thoroughly, then pour close to the bed in steady circles without washing high up the paper. Use grind size as the main dial: go finer for sourness or weak extraction and coarser for dryness.

Original source

Recipe by Hario, published at hario-usa.com.

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