Woodneck Competition

Hario Woodneck Hario others by Hario

Hario's Woodneck competition-style recipe pushes extraction from light roasts with finer grinding and greater heat. Flannel filtration preserves oils and texture, aiming for a rich yet articulate cup with concentrated sweetness and complexity.

1:15 Ratio

3:30 Total

20g Dose

95°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 95 °C
Temp: 4 medium-fine
Grind: 3:30
Total: ~300 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:30 · total

Bloom 1 / 6
0:00

11s

Pour in a spiral to 40g.

+40g→ 40g Spiral 5.7g/s 7s 95°C
Swirl 2 / 6
0:11

24s

Stir gently. Let it bloom.
Pour 3 / 6
0:35

25s

Pour in a spiral to 150g.

+110g→ 150g Spiral 6.1g/s 18s
Pour 4 / 6
1:00

20s

Pour in a spiral to 230g.

+80g→ 230g Spiral 6.2g/s 13s
Pour 5 / 6
1:20

2m10s

Pour in a spiral to 300g.

+70g→ 300g Spiral 5.8g/s 12s
Done 6 / 6
3:30

Finish when the coffee stops dripping.

Notes

Use 95°C and a fine, uniform grind, then pour slowly enough to prevent bypass around the cloth. If the finish dries out, first coarsen slightly; if sweetness is muted and acidity is sharp, tighten the grind.

Original source

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

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