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V60 02

Pulse Pour Method

V60 02 V60 by Hario

Hario's V60 recipe collection offers this measured pulse-pour method, separating the brew into gentle additions with short drawdowns between them. The controlled agitation promotes even extraction, clean sweetness, and reliable clarity.

1:16.7 Ratio
3:30 Total
18g Dose
95°C Temp
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Parameters

18 g
Coffee
300 g
Water
1:16.7
Ratio
95 °C
Temp
5 medium
Grind
3:30
Total
~300 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

3:30 · total
  1. Bloom 1 / 8
    0:00
    35s

    Pour 50g in a spiral. Let it bloom.

    +50g→ 50g Spiral 6.3g/s 8s 95°C
  2. Pour 2 / 8
    0:35
    10s

    Pour in a spiral to 100g.

    +50g→ 100g Spiral 6.3g/s 8s
  3. Drawdown 3 / 8
    0:45
    30s

    Wait for the level to drop.

    30s
  4. Pour 4 / 8
    1:15
    10s

    Pour in a spiral to 160g.

    +60g→ 160g Spiral 6g/s 10s
  5. Drawdown 5 / 8
    1:25
    30s

    Wait for the level to drop.

    30s
  6. Pour 6 / 8
    1:55
    25s

    Pour in a spiral to 230g.

    +70g→ 230g Spiral 5.8g/s 12s
  7. Pour 7 / 8
    2:20
    1m10s

    Finish in a spiral to 300g.

    +70g→ 300g Spiral 5.8g/s 12s
  8. Done 8 / 8
    3:30

    Drawdown complete.

Notes

Pour each pulse in compact concentric circles and wait until the water approaches the bed before continuing. Keep pulse height and flow repeatable. If bitterness appears, reduce agitation or grind coarser; if the cup is hollow, shorten the pauses.

Original source

Recipe by Hario, published at hario.co.jp.

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