V60 03 V60
Ultimate Technique
James Hoffmann's V60 technique scaled for the V60-03. Two main pours after bloom for 3 cups.
Parameters
- 30 g
- Coffee
- 500 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 6 medium
- Grind
- 4:00
- Total
- 3
- Servings
Method
4:00 · total-
Bloom 1 / 50:00+60g add
To
60g
10s CircularCreate well. Pour 60g, swirl.
-
Pour 2 / 50:45+240g add
To
300g
30s CircularPour to 300g. Aim for 60% of total by 1:15.
-
Pour 3 / 51:15+200g add
To
500g
30s CircularFinal pour to 500g.
-
Swirl 4 / 51:50
Gentle swirl.
-
Done 5 / 54:00
Drawdown complete.
Notes
Original source
Recipe by James Hoffmann, published at youtube.com.
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- 02 Dark Roast Hario Ratio 1:15 Time 3:30 Dose 28g Low temperature V60-03 recipe for dark roasts. Gentle pours and coarser grind for 3 clean cups. Ratio 1:15 Time 3:30 Dose 28g
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- 04 Iced Batch Hario Ratio 1:10 Time 3:30 Dose 40g Batch iced coffee in the V60-03. Boiling water and fine grind at double strength over 350g of ice. Serves 3 people. Ratio 1:10 Time 3:30 Dose 40g
- 05 4:6 Scaled Tetsu Kasuya Ratio 1:15 Time 3:30 Dose 30g Tetsu Kasuya's 4:6 method scaled for the V60-03. Five equal pours with a coarse grind. Ratio 1:15 Time 3:30 Dose 30g
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View all recipes by James Hoffmann- 01 Inverted Shot AeroPress Ratio 1:5 Time 2:00 Dose 18g Ratio 1:5 Time 2:00 Dose 18g
- 02 Iced AeroPress Ratio 1:10.9 Time 5:00 Dose 22g Ratio 1:10.9 Time 5:00 Dose 22g
- 03 Ultimate AeroPress Ratio 1:18.2 Time 3:25 Dose 11g Ratio 1:18.2 Time 3:25 Dose 11g
- 04 Ultimate Technique Cafec Deep 27 Ratio 1:16.7 Time 4:00 Dose 15g Ratio 1:16.7 Time 4:00 Dose 15g
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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.