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Open in appLance Hedrick's personal everyday V60 recipe — what he actually brews when he wants a delicious cup. A single bloom plus one steady main pour at a 1:16.7 ratio targets ~18% extraction and around 1.2 TDS for a tea-like, floral, nuanced cup that protects the complexity higher-extraction recipes lose.
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Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 93 °C
- Temp
- 5 medium-fine
- Grind
- 2:00
- Total
- ~250 ml
- Yield
Method
2:00 · total-
Bloom 1 / 30:00
Pour 45g (3× the dose) at 6-8g/s. Laminar pour, no sputtering — just wet the bed evenly.
+45g→ 45g Spiral 8s -
Pour 2 / 30:45
Pour to 250g cumulative. Relatively quick but not turbulent — roughly center, the bloom did the diffusion prep so agitation isn't doing the work here.
+205g→ 250g Spiral 25s -
Done 3 / 32:00
Drawdown complete. Target around 2:00; if the bed needed a second small bloom, expect closer to 2:30.
Notes
Original source
Recipe by Lance Hedrick, published at youtube.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.