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by Hario V60 01

THE COFFEESHOP Tokyo method for V60 01. Gradual transition from slow to circular pours for balanced extraction.

  • Citric
  • Fruity
  • Light-bodied
  • Light roast
  • Medium roast
  • Standard
  • Intermediate
Total
2:30
Ratio
1:15
Coffee
20 g
Temp
93 °C

The Japanese recipe by Hario for the V60 01 uses 20 g of coffee and 300 g of water (1:15 ratio), at 93°C, with a target brew time of 2:30.

Parameters

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

Method

2:30 · total
  1. 0:00
    Bloom

    Bloom with 40g slowly.

    +40g 5s Slow
  2. 0:40
    Pour

    Pour to 80g slowly.

    +80g 8s Slow
  3. 1:00
    Pour

    Pour to 120g slowly.

    +120g 8s Slow
  4. 1:20
    Pour

    Pour to 180g in circles.

    +180g 10s Circular
  5. 1:40
    Pour

    Pour to 240g in circles.

    +240g 10s Circular
  6. 2:00
    Pour

    Pour to 300g in circles.

    +300g 10s Circular
  7. 2:30
    Done

    Remove dripper before last drips for cleaner cup.

Notes

Start with slow pours to saturate the bed, then switch to circular pours for agitation. Remove the dripper before the last drips for a cleaner cup.

More V60 01 recipes

See all V60 01 recipes →

Other V60 methods

More by Hario

View all recipes by Hario →

Original source

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

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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