V60 01 V60
Four Small Pours
A Better 1 Cup V60 technique by James Hoffmann. Multiple small pours for even extraction on the smaller V60 01 dripper.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 4 medium-fine
- Grind
- 3:00
- Total
- 1
- Servings
Method
3:00 · total-
Bloom 1 / 70:00+50g add
To
50g
8s CircularBloom with 50g in circular motion.
-
Pour 2 / 70:45+50g add
To
100g
8s SlowPour to 100g slowly.
-
Pour 3 / 71:10+50g add
To
150g
8s SlowPour to 150g slowly.
-
Pour 4 / 71:30+50g add
To
200g
8s SlowPour to 200g slowly.
-
Pour 5 / 71:50+50g add
To
250g
8s SlowPour to 250g slowly.
-
Swirl 6 / 72:00
Swirl gently to flatten the bed.
-
Done 7 / 73:00
Drawdown complete. Even extraction with multiple small pours.
Notes
Original source
Recipe by James Hoffmann, published at youtube.com.
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- 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 Concentrate Heart Coffee Roasters Ratio 1:10 Time 2:00 Dose 15g Strong 1:10 concentrate on the small V60-01. Dilute with hot water or ice. Ratio 1:10 Time 2:00 Dose 15g
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- 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 James Hoffmann
View all recipes by James Hoffmann- 01 Inverted Shot AeroPress Ratio 1:5 Time 2:00 Dose 18g Ratio 1:5 Time 2:00 Dose 18g
- 02 Iced AeroPress Ratio 1:10.9 Time 5:00 Dose 22g Ratio 1:10.9 Time 5:00 Dose 22g
- 03 Ultimate AeroPress Ratio 1:18.2 Time 3:25 Dose 11g Ratio 1:18.2 Time 3:25 Dose 11g
- 04 Ultimate Technique Cafec Deep 27 Ratio 1:16.7 Time 4:00 Dose 15g Ratio 1:16.7 Time 4:00 Dose 15g
- 05 Ultimate Technique Cafec Deep 45 Ratio 1:16.7 Time 4:30 Dose 30g Ratio 1:16.7 Time 4:30 Dose 30g
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.