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V60 01

Japanese

V60 01 V60 by Hario

Featured in Hario's recipe collection, THE COFFEESHOP Tokyo's V60-01 method moves from slow saturation to circular pouring. The changing flow builds balanced extraction while preserving a clean, composed cup with gentle sweetness.

1:15 Ratio
2:30 Total
20g Dose
93°C Temp
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Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
93 °C
Temp
5 medium
Grind
2:30
Total
~300 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

2:30 · total
  1. Bloom 1 / 8
    0:00
    40s

    Pour 40g over the centre of the bed. Let it bloom.

    +40g→ 40g Center pour 5.7g/s 7s 93°C
  2. Pour 2 / 8
    0:40
    20s

    Pour over the centre of the bed to 80g.

    +40g→ 80g Center pour 5.7g/s 7s
  3. Pour 3 / 8
    1:00
    20s

    Pour over the centre of the bed to 120g.

    +40g→ 120g Center pour 5.7g/s 7s
  4. Pour 4 / 8
    1:20
    20s

    Pour in a spiral to 180g.

    +60g→ 180g Spiral 6g/s 10s
  5. Pour 5 / 8
    1:40
    20s

    Pour in a spiral to 240g.

    +60g→ 240g Spiral 6g/s 10s
  6. Pour 6 / 8
    2:00
    20s

    Finish in a spiral to 300g.

    +60g→ 300g Spiral 6g/s 10s
  7. Prepare 7 / 8
    2:20
    10s

    Lift the dripper off once you have the volume you want.

  8. Done 8 / 8
    2:30

    Drawdown complete.

Notes

Begin with a narrow, low stream so the bed saturates without channeling, then widen into controlled circles. Remove the dripper before the final weak drips; if the cup lacks depth, grind finer rather than extending that tail.

Original source

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

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