V60 RECIPE
DOSE:
22 grams of coffee
350 ml water (1 : 16 ratio)
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GRIND SIZE (1-10):
7 (coarse)
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TEMPERATURE:
90-95 degrees celsius
If the coffee is a natural processed coffee, or if it is a darker roast - try brewing slightly colder (e.g. try starting with 90 degrees).
ITEM LIST:
Hario V60, paper filter for V60, jug/decanter, scale, timer, kettle (preferably a gooseneck kettle)
Note
This recipe is designed for the V60 (size 2 primarily), but it can easily be used for other types of V60s or other brewers with a 60° angle, such as the Chemex.
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When the last brewing liquid has run through the filter after your pours, you should have a total brew time of about 2:30 minutes.
You will probably find that your experience with this type of pour over brew/filter brew will be less fruity and transparent if your brews take more than 3 minutes with this recipe - at that point, I would advice to adjust the grind size courser than one might expect.
Step 1
Bring the water to the brew-temp and grind the coffee. Place the jug on the scale and the V60 on the jug. Place a paper filter in the V60 and pour some the water into the V60. This cleans the paper filter and simultaneously heats the jug. When the water has run through, discard it.
Step 2
Now pour your ground coffee into the V60 and shake it back and forth so that the coffee forms an even, flat bed at the bottom of the V60. Tare the scale and make sure the water in your kettle is at brewing temperature. Start a timer when you pour water onto the coffee.
Summary
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Bring your delicious and soft water to brew-temp and grind 22 grams of coffee.
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Place the paper filter in the V60, rinse it with some of your water and discard this water.
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Pour the ground coffee into your V60 and shake the coffee even and flat.
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0:00: Start timer and bloom your coffee - up to about 35-50 grams of water.
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0:45: Pour until the scale says approx. 250 grams.
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1:15: Pour until the scale says approx. 350 grams, grab the V60 with both hands and swirl once or twice.
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At approx. 2:30 on your timer, your drawdown and brew should be complete. Swirl your jug/decanter around a bit and smell some of the exciting and volatile aromas that are leaving the coffee – then enjoy your V60 brew!
Step 3
0:00 (Bloom)
Start the timer and carefully pour 35-50 grams of the hot brewing water on the flat bed of coffee. The spout of the kettle should be as close to the coffee as possible during this pour.
The aim here is to gently and evenly wet the coffee, in circular motion, from the center to the outside of the coffee bed. This is called “blooming” and it's simply to ensure that your coffee releases some gases so that the coffee is extracted more evenly in subsequent pours.
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0:45 (Pour #1)
Pour until the scale reads 250g (up to about 70% of the total brew weight). Pour from a height and in circular motion – and for about 25 seconds. Let the amount of liquid drop slightly before pour no. 2, (which should happen at 1:15 on the timer.)
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Agitation:
Your circular pours should be more intense here, as their function is to disturb/agitate the coffee bed so that the coffee grounds are swirled up into the liquid as you pour - thus increasing extraction (by doing this you force all of the delicious and desired flavor and aroma compounds out of the coffee grounds and into the brew water.
Pour as far away from the V60 as you can, but avoid splashing when you pour. If your pour doesn't penetrate the water and instead splashes on the surface, you will lose some extraction of the coffee - resulting in a flatter brew.
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1:15 (Pour #2)
Pour until the scale reads 350g
Use the same technique as for pour #1.
When you have finished pouring, use both hands to swirl the brewer/V60 once. This should be done gently, but enough so that the coffee settles nice and evenly at the bottom, in order for the last liquid to pass by an even coffee bed.
The more even the coffee bed, the more even your extraction will be.