V60 03 V60
Large Batch
by Hario
A large batch recipe for the V60 03, perfect for sharing with friends.
Parameters
- 40 g
- Coffee
- 640 g
- Water
- 1:16
- Ratio
- 96 °C
- Temp
- 6 medium
- Grind
- 5:00
- Total
- 3
- Servings
Method
5:00 · total-
Bloom 1 / 60:00+100g add
To
100g
15s SlowBloom with 100g. Stir gently.
-
Pour 2 / 60:45+160g add
To
260g
25s CircularPour in circles to 260g.
-
Pour 3 / 61:30+160g add
To
420g
25s CircularPour to 420g.
-
Pour 4 / 62:15+220g add
To
640g
30s CircularPour to 640g. Swirl.
-
Swirl 5 / 62:50
Swirl and let draw down.
-
Done 6 / 65:00
Brew complete. Target ~5:00.
Notes
Original source
Recipe by Hario, published at hario.co.jp.
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View all recipes by Hario- 01 Dark Roast Hario Mugen Ratio 1:15 Time 3:00 Dose 16g Ratio 1:15 Time 3:00 Dose 16g
- 02 Iced Hario Mugen Ratio 1:10 Time 2:15 Dose 18g Ratio 1:10 Time 2:15 Dose 18g
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Other V60 models
View all V60 modelsLearn the fundamentals
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.