1-2-1 Method
Open in appLance Hedrick's 1:2:1 method centers on a long, thoroughly agitated bloom followed by 1 count uninterrupted main pour. That simple structure prepares the bed for even extraction and a clear, articulate V60 cup.
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Parameters
- 18 g
- Coffee
- 306 g
- Water
- 1:17
- Ratio
- 100 °C
- Temp
- 4 medium-fine
- Grind
- 3:50
- Total
- ~310 ml
- Yield
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Method
3:50 · total-
Bloom 1 / 50:0015s
Pour 54g and swirl to saturate the bed.
+54g→ 54g 6g/s 9s 100°C -
Degas 2 / 50:151m45s
Let it bloom.
1m 45s -
Pour 3 / 52:0045s
Finish in a spiral to 306g.
+252g→ 306g Spiral 6.3g/s 40s -
Swirl 4 / 52:451m5s
Swirl gently.
-
Done 5 / 53:50
Drawdown complete.
Notes
Original source
Recipe by Lance Hedrick, published at youtube.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.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.