№ 696 V60 02 4:00 1:16.7 James Hoffmann
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Hoffmann Two-Cup V60

James Hoffmann's V60 recipe scaled for two cups. Same technique as his standard method: bloom with stir, two large pours, stir and swirl at the end. Slightly coarser grind for the larger batch.

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Parameters

Coffee
30 g
Water
500 g
Ratio
1:16.7
Temp
100 °C
Grind
6 medium
Total
4:00
Servings
2
Grind · 6/10 · medium
FINE COARSE

Method

4:00 total
  1. 0:00
    Bloom

    Pour 60g. Stir vigorously to wet all grounds.

    +60g 10s slow
  2. 0:45
    Pour

    Pour to 300g (60% of total). Gentle spiral.

    +300g 30s circular
  3. 1:30
    Pour

    Pour to 500g. Complete.

    +500g 25s circular
  4. 2:00
    Stir

    Clockwise stir, then counter-clockwise. Gentle swirl.

    10s
  5. 4:00
    Done

    Drawdown complete. Target 4:00-4:30.

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Notes

Hoffmann's standard technique scaled for two cups. The larger batch means slightly coarser grind to prevent over-extraction from the longer brew time. Same final agitation technique: one clockwise stir, one counter-clockwise stir, then a swirl. Target 4:00-4:30 total brew.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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