Sweet Spot (Beginner)

V60 02 V60 by Hario

From Hario's recipe collection, this beginner-oriented V60 simplifies brewing into a bloom and 3 count manageable pours. Its forgiving structure prioritizes repeatability over perfect kettle patterns and produces a sweet, balanced cup.

1:15 Ratio

3:00 Total

15g Dose

93°C Temp

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Parameters

15 g
Coffee: 225 g
Water: 1:15
Ratio: 93 °C
Temp: 5 medium
Grind: 3:00
Total: ~230 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 4
0:00

45s

Pour 45g in a spiral. Cover the whole coffee bed evenly. Let it bloom.

+45g→ 45g Spiral 4.5g/s 10s 93°C
Pour 2 / 4
0:45

45s

Wait until the slurry returns to the same level as before the previous pour. Pour in a spiral to 120g. Cover the whole coffee bed evenly.

+75g→ 120g Spiral 5g/s 15s
Pour 3 / 4
1:30

1m30s

Wait until the slurry returns to the same level as before the previous pour. Finish in a spiral to 225g. Cover the whole coffee bed evenly.

+105g→ 225g Spiral 5.3g/s 20s
Done 4 / 4
3:00

Finish when the coffee stops dripping.

Notes

Keep the pour rate steady and cover the coffee evenly; imperfect circles matter less than avoiding sudden surges and dry patches. Let the slurry settle similarly between pours, then assess the cooled cup. Grind finer if it is thin and sour, or coarser if it is bitter, drying, or slow to drain.

Original source

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

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By

Hario

69 recipes

In the cup