Ultimate Technique
Open in appJames Hoffmann's V60 technique scaled for the V60-03. Two main pours after bloom for 3 cups.
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Parameters
- 30 g
- Coffee
- 500 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 6 medium
- Grind
- 4:00
- Total
- ~500 ml
- Yield
Method
4:00 · total-
Bloom 1 / 50:00
Create well. Pour 60g, swirl.
+60g→ 60g Spiral 10s -
Pour 2 / 50:45
Pour to 300g. Aim for 60% of total by 1:15.
+240g→ 300g Spiral 30s -
Pour 3 / 51:15
Final pour to 500g.
+200g→ 500g Spiral 30s -
Swirl 4 / 51:50
Gentle swirl.
-
Done 5 / 54:00
Drawdown complete.
Notes
Original source
Recipe by James Hoffmann, 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.
- 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.