V60 01 V60
Kyoto
by Kurasu
Kurasu Kyoto's house V60 recipe. A fast, efficient brew with lower temperature for sweetness and clarity.
Parameters
- 13 g
- Coffee
- 200 g
- Water
- 1:15.4
- Ratio
- 91 °C
- Temp
- 4 medium-fine
- Grind
- 2:10
- Total
- 1
- Servings
Method
2:10 · total-
Bloom 1 / 40:00+30g add
To
30g
8s SlowBloom with 30g.
-
Pour 2 / 40:30+70g add
To
100g
15s CircularPour to 100g in slow circles.
-
Pour 3 / 41:00+100g add
To
200g
15s CircularFinal pour to 200g.
-
Done 4 / 42:10
Drawdown complete. Target ~2:10.
Notes
Original source
Recipe by Kurasu, published at kurasu.kyoto.
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Other V60 models
View all V60 modelsLearn the fundamentals
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.