V60 01 V60
Concentrate
Strong 1:10 concentrate on the small V60-01. Dilute with hot water or ice.
Parameters
- 15 g
- Coffee
- 150 g
- Water
- 1:10
- Ratio
- 95 °C
- Temp
- 4 medium-fine
- Grind
- 2:00
- Total
- 1
- Servings
Method
2:00 · total-
Bloom 1 / 40:00+30g add
To
30g
5s SlowPour 30g in center.
-
Pour 2 / 40:30+60g add
To
90g
10s CircularPour to 90g.
-
Pour 3 / 40:50+60g add
To
150g
10s CircularFinal pour to 150g.
-
Done 4 / 42:00
Concentrate ready. Dilute to taste.
Notes
Original source
Recipe by Heart Coffee Roasters, published at heartroasters.com.
More V60 01 recipes
See all V60 01 recipes- 01 Kyoto Kurasu Ratio 1:15.4 Time 2:10 Dose 13g Kurasu Kyoto's house V60 recipe. A fast, efficient brew with lower temperature for sweetness and clarity. Ratio 1:15.4 Time 2:10 Dose 13g
- 02 Fine Grind Spiral Matt Perger Ratio 1:16.7 Time 2:20 Dose 12g WBC champion Matt Perger's V60 method: fine grind, aggressive bloom stir, and outward spiral pours. Ratio 1:16.7 Time 2:20 Dose 12g
- 03 Dark Roast Hario Ratio 1:15 Time 2:30 Dose 12g Low temperature V60-01 recipe for dark roasts. Gentle technique for a single clean cup. Ratio 1:15 Time 2:30 Dose 12g
- 04 Four Small Pours James Hoffmann Ratio 1:16.7 Time 3:00 Dose 15g A Better 1 Cup V60 technique by James Hoffmann. Multiple small pours for even extraction on the smaller V60 01 dripper. Ratio 1:16.7 Time 3:00 Dose 15g
- 05 Japanese Iced Hario Ratio 1:10 Time 2:00 Dose 15g Single-cup Japanese iced coffee in the V60-01. Fine grind with boiling water brews at double strength over 130g of ice. The small V60-01 is perfect for personal-sized iced coffee. Ratio 1:10 Time 2:00 Dose 15g
More by Heart Coffee Roasters
View all recipes by Heart Coffee RoastersOther 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.