V60 03 V60
High Agitation
by Sample Coffee
Sample Coffee Australia's high agitation method. Five decreasing pours with a swirl after each for maximum sweetness.
Parameters
- 30 g
- Coffee
- 500 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 7 medium-coarse
- Grind
- 4:00
- Total
- 3
- Servings
Method
4:00 · total-
Pour 1 / 60:00+150g add
To
150g
15s CircularPour to 150g in circles then swirl.
-
Pour 2 / 60:30+125g add
To
275g
12s CircularPour to 275g in circles then swirl.
-
Pour 3 / 61:20+100g add
To
375g
10s CircularPour to 375g in circles then swirl.
-
Pour 4 / 62:10+75g add
To
450g
8s CircularPour to 450g in circles then swirl.
-
Pour 5 / 63:00+50g add
To
500g
8s CircularPour to 500g in circles then swirl.
-
Done 6 / 64:00
Five decreasing pours with swirl after each. Very sweet cup.
Notes
Original source
Recipe by Sample Coffee, published at samplecoffee.com.au.
More V60 03 recipes
See all V60 03 recipes- 01 Large Batch Hario Ratio 1:16 Time 5:00 Dose 40g A large batch recipe for the V60 03, perfect for sharing with friends. Ratio 1:16 Time 5:00 Dose 40g
- 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
- 03 4:6 Large Batch Hario Ratio 1:15 Time 4:30 Dose 40g Tetsu Kasuya's 4:6 method scaled for the V60 03. Four cups with five pours at 45-second intervals. Ratio 1:15 Time 4:30 Dose 40g
- 04 Ultimate Technique James Hoffmann Ratio 1:16.7 Time 4:00 Dose 30g James Hoffmann's V60 technique scaled for the V60-03. Two main pours after bloom for 3 cups. Ratio 1:16.7 Time 4:00 Dose 30g
- 05 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
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.