High Agitation
Open in appSample Coffee Australia's high agitation method. Five decreasing pours with a swirl after each for maximum sweetness.
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Parameters
- 30 g
- Coffee
- 500 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 7 medium-coarse
- Grind
- 4:00
- Total
- ~500 ml
- Yield
Method
4:00 · total-
Pour 1 / 60:00
Pour to 150g in circles then swirl.
+150g→ 150g Spiral 15s -
Pour 2 / 60:30
Pour to 275g in circles then swirl.
+125g→ 275g Spiral 12s -
Pour 3 / 61:20
Pour to 375g in circles then swirl.
+100g→ 375g Spiral 10s -
Pour 4 / 62:10
Pour to 450g in circles then swirl.
+75g→ 450g Spiral 8s -
Pour 5 / 63:00
Pour to 500g in circles then swirl.
+50g→ 500g Spiral 8s -
Done 6 / 64:00
Five decreasing pours with swirl after each. Very sweet cup.
Notes
Original source
Recipe by Sample Coffee, published at samplecoffee.com.au.
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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.