This is James Hoffmann's recommended technique for making coffee with the Hario V60, and any other cone-shaped brewer with a large open area.
Water Amt
500g
Water Temp
202F
Coffee Amt
30g
Grind
Med Fine
Ratio
16.7
Roast
Light
Water Amt
500g
Coffee Amt
30g
Ratio
16.7
Water Temp
202F
Grind
Med Fine
Roast
Light
Brew Time: 02:15
Prepare brew
Have a spoon on-hand. Rinse out your filter paper to help remove papery taste and preheat your brewer. Grind and load your coffee into the center of the V60. Create a well in the center of your grounds.
First pour: The bloom
Gently pour about 60g of water to get all of the coffee wet.
Swirl
Swirl the coffee in a circular motion to ensure the water and coffee are mixed evenly.
Wait for the first pour
Let the coffee rest for up to 30 to 45 seconds.
Pour up to 300g for phase 1
Here we want to get up to 60% of our brew in the first pour phase. We are looking to agitate the coffee but not so much that we get an uneven extraction.
Pour up to 500g for phase 2
Pour more slowly and gently than the first phase. We want to maintain the water level and and keep the temperature up.
Stir
Stir the brew a little in both directions.
Drain & Swirl
Allow the brew to drain just a little bit until it feels safe to give it one final swirl. This will help keep the bed flat and give you the most common extraction.
Drawdown & Drink
Allow the brew to draw down. There should be a flat bed of coffee remaining. Pour your cup and enjoy!
