Why Hario Neo needs a different recipe?

The main difference between Hario Neo and the traditional V60 is its Vertical Ribs design. This creates extensive air channels, reducing adhesion between the filter and the wall, which leads to very high **Bypass**. Simply put, water flows through the Neo very fast.

If you use a traditional "slow center pour" or "single pour" method, the fast flow rate often leads to under-extraction and a flat taste. That's why we developed this **"Neo Two-Stage Ultimate Recipe"**, using split pours to increase contact time and bring out sweetness and complexity.

📝 The Ultimate Recipe Parameters

• Dose: 15g (Recommended)
• Grind: Medium-Fine (Slightly finer than standard pour-over, like table salt)
• Temp: 92°C (93°C for Light Roast, 90°C for Dark Roast)
• Ratio: 1:16 (Total yield 240g)

Step 1: Bloom

Pour 40g of water, circling from inside out quickly. Since Neo flows fast, ensure all grounds are wetted. Wait until 0:35 to let the CO2 gas escape fully.

Step 2: First Pour (The Agitation)

Use a **heavy stream** and pour in circles up to 144g (60% of total). This stage leverages Neo's ribs to agitate the coffee bed vigorously, extracting aroma and acidity. Pause and let the water level drop slightly.

Step 3: Second Pour (The Sweetness)

Switch to a **gentle center pour**, slowly filling up to 240g. This step maintains the water head height, using steady pressure to "press" the sweetness out of the beans, avoiding the astringency that comes from over-agitation.