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V60 02

Official Recipe

V60 02 V60 by Hario

Hario's official V60 recipe establishes the brewer's standard approach: a proper bloom followed by 3 count circular pours that maintain even contact across the bed. It is intended as a practical baseline for a balanced, clean cup.

1:16.9 Ratio
3:30 Total
16g Dose
93°C Temp
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Parameters

16 g
Coffee
270 g
Water
1:16.9
Ratio
93 °C
Temp
5 medium
Grind
3:30
Total
~270 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

3:30 · total
  1. Bloom 1 / 5
    0:00
    45s

    Pour 40g in a spiral. Let it bloom.

    +40g→ 40g Spiral 5g/s 8s 93°C
  2. Pour 2 / 5
    0:45
    45s

    Pour in a spiral to 130g.

    +90g→ 130g Spiral 4.5g/s 20s
  3. Pour 3 / 5
    1:30
    40s

    Pour in a spiral to 200g.

    +70g→ 200g Spiral 4.7g/s 15s
  4. Pour 4 / 5
    2:10
    1m20s

    Finish in a spiral to 270g.

    +70g→ 270g Spiral 4.7g/s 15s
  5. Done 5 / 5
    3:30

    Drawdown complete.

Notes

Rinse the paper thoroughly and preheat the V60 and server before adding 16g. Wet the bed evenly during the bloom, then keep each circular pour over the grounds rather than the filter wall. Use consistent pour height and flow so grind remains the main dialing variable.

Original source

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

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