One and Done
Open in appLance Hedrick's One and Done uses 2 count blooms and 1 count final pour, with grind selected by drawdown rather than grinder clicks. Designed to tolerate grinders, filters, and roasts, it yields a balanced, forgiving cup.
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Parameters
- 15 g
- Coffee
- 225 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 4 medium-fine
- Grind
- 2:30
- Total
- ~230 ml
- Yield
Method
2:30 · total-
Bloom 1 / 40:0030s
Pour 45g in a spiral. Let it bloom.
+45g→ 45g Spiral 7.5g/s 6s 93°C -
Pour 2 / 40:3030s
Pour in a spiral to 90g. Let it bloom.
+45g→ 90g Spiral 7.5g/s 6s -
Pour 3 / 41:001m30s
Finish over the centre of the bed to 225g.
+135g→ 225g Center pour 10.4g/s 13s -
Done 4 / 42:30
Drawdown complete.
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.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.