Hario V60 Ultimate Guide
World Champion Recipe | Interactive | Virtual Scale
V V60 MASTER CLASS
00:00
-
20g
DOSE
+
300g
YIELD (1:15)
Current Weight
0.0 g
Get Ready
0:00 ~ 0:00
Prepare 20g coffee (medium grind) and 93°C water.
Why is this V60 recipe the best?
This recipe is a modified version of Tetsu Kasuya's 4:6 Method (2016 World Champion), combined with James Hoffmann's theories. Compared to a continuous single pour, this "5-Pour Method" gives the coffee bed enough time to breathe, making it easier to replicate consistent flavors at home.
🌀 Key Feature: Spiral Ribs
The V60's spiral ribs allow air to escape, meaning the flow rate is fast. If you don't pour in spirals, water tends to bypass the coffee bed. In the widget above, you'll see the kettle moving in spirals to ensure even saturation.
📝 Recipe Parameters
- 📍 Ratio: 1:15 (Rich and Balanced)
- 📍 Grind: Medium (Like Kosher salt, coarser than Neo)
- 📍 Total Time: Approx. 3:30
The 5 Steps Explained:
- Bloom: Pour 3x dose (60g), wait 45s. Releases CO2 to avoid sourness.
- Acidity & Sweetness: Pour up to 120g. Defines the flavor profile.
- Strength Build: Pour up to 180g. Builds body.
- Flavor Extension: Pour up to 240g. Maintains high extraction temp.
- Final Pour: Pour up to 300g. Wait for draw down for a clean finish.
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