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Open in appGeorge Howell Coffee's brew guide: drip-fine grind with gentle pours to preserve delicate notes in light roasts.
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Parameters
- 26 g
- Coffee
- 390 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 3:30
- Total
- ~390 ml
- Yield
Method
3:30 · total-
Bloom 1 / 50:00
Bloom with 60g. Wait for gases to release.
+60g→ 60g Spiral 10s -
Pour 2 / 50:45
Pour gently in circles to 195g.
+135g→ 195g Spiral 25s -
Pour 3 / 51:30
Pour to 300g.
+105g→ 300g Spiral 20s -
Pour 4 / 52:10
Final pour to 390g.
+90g→ 390g Spiral 15s -
Done 5 / 53:30
Brew complete. Target ~3:30.
Notes
Original source
Recipe by George Howell, published at georgehowellcoffee.com.
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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.