V60 03 V60
Large Batch
by Hario
A large batch recipe for the V60 03, perfect for sharing with friends.
Parameters
- 40 g
- Coffee
- 640 g
- Water
- 1:16
- Ratio
- 96 °C
- Temp
- 6 medium
- Grind
- 5:00
- Total
- 3
- Servings
Method
-
0:00 01Bloom
Bloom with 100g. Stir gently.
To 100g 15s Slow -
0:45 02Pour
Pour in circles to 260g.
To 260g 25s Circular -
1:30 03Pour
Pour to 420g.
To 420g 25s Circular -
2:15 04Pour
Pour to 640g. Swirl.
To 640g 30s Circular -
2:50 05Swirl
Swirl and let draw down.
-
5:00 06Done
Brew complete. Target ~5:00.
Notes
Original source
Recipe by Hario, published at hario.co.jp.
More V60 03 recipes
See all V60 03 recipes →- 01 Dark Roast byHario Low temperature V60-03 recipe for dark roasts. Gentle pours and coarser grind for 3 clean cups. Ratio 1:15 Time 3:30
- 02 4:6 Large Batch byHario Tetsu Kasuya's 4:6 method scaled for the V60 03. Four cups with five pours at 45-second intervals. Ratio 1:15 Time 4:30
- 03 Ultimate Technique byJames Hoffmann James Hoffmann's V60 technique scaled for the V60-03. Two main pours after bloom for 3 cups. Ratio 1:16.7 Time 4:00
- 04 Iced Batch byHario Batch iced coffee in the V60-03. Boiling water and fine grind at double strength over 350g of ice. Serves 3 people. Ratio 1:10 Time 3:30
- 05 4:6 Scaled byTetsu Kasuya Tetsu Kasuya's 4:6 method scaled for the V60-03. Five equal pours with a coarse grind. Ratio 1:15 Time 3:30
More by Hario
View all recipes by Hario →Other V60 models
View all V60 models →Learn the fundamentals
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.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.