№ 150 V60 03 4:00 1:16.7 James Hoffmann
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Hoffmann Scaled

James Hoffmann's V60 technique scaled for the V60-03. Two main pours after bloom for 3 cups.

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Parameters

Coffee
30 g
Water
500 g
Ratio
1:16.7
Temp
95 °C
Grind
6 medium
Total
4:00
Servings
3
Grind · 6/10 · medium
FINE COARSE

Method

4:00 total
  1. 0:00
    Bloom

    Create well. Pour 60g, swirl.

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

    Pour to 300g. Aim for 60% of total by 1:15.

    +300g 30s circular
  3. 1:15
    Pour

    Final pour to 500g.

    +500g 30s circular
  4. 1:50
    Swirl

    Gentle swirl.

  5. 4:00
    Done

    Drawdown complete.

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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Hoffmann technique scaled for the larger V60-03. Create a well in the grounds, bloom with 2x coffee weight, then two main pours. Swirl at the end. Expect a longer drawdown due to larger volume.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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