Coarse & Slow

V60 01 V60 by aoma coffee

Hiroshi Aono's everyday V60 from aoma coffee: an orthodox 1:16 built on a coarse grind and a slow, unhurried extraction for a clean, light cup with a long finish.

1:16 Ratio

2:10 Total

13g Dose

92°C Temp

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Parameters

13 g
Coffee: 208 g
Water: 1:16
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 2:10
Total: ~210 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

2:10 · total

Bloom 1 / 5
0:00

Start the timer and pour 40g, nudging the bed gently up and down to saturate. Wait a full 40 seconds.

+40g→ 40g Spiral 10s
Pour 2 / 5
0:40

Pour to 100g over about 10 seconds, then wait.

+60g→ 100g Spiral 10s
Pour 3 / 5
1:10

Pour to 150g in steady circles.

+50g→ 150g Spiral 10s
Pour 4 / 5
1:40

Pour to 208g to finish.

+58g→ 208g Spiral 10s
Done 5 / 5
2:10

Let the bed draw down. Total brew time around 2:10.

Notes

An intentionally plain recipe designed to be repeated the same way every day at home. Rinse the paper first — it removes the paper taste and warms the ceramic dripper and server. Don't fuss over the exact 208g; the ratio is a standard 1:16. Aono-san's style is to grind coarse and extract slowly, pulling every component from the bed while keeping the cup light and smooth with a lingering aftertaste. Keep the kettle spout close to the bed and pour in steady circles from just off-centre out toward the edge of the paper, with the same number of turns each time. Once your pour is consistent, change the flavour only through the grind — a click coarser or finer — and leave everything else alone. After brewing, check that the spent bed looks flat and even: an uneven surface reveals an inconsistent pour.

Original source

Recipe by aoma coffee, published at youtube.com.

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aoma coffee

1 recipe

In the cup