Hario V60

• Roast colour: Agtron 65
• Ground coffee: 15g
• Grind size: medium / 800 microns (range: 600 - 1000 microns)
• Water: 255g
• Water temperature: 90°C
• Brew time: 2.20m

Steps:

1. Bring water to recommended temperature.
2. Rinse filter paper with 100 - 200ml of water.
3. Weigh 15g of coffee and grind to the recommended grind size.
4. Place brewing device and chosen vessel onto scale.
5. Place coffee into the brewer and shake to ensure a flat bed of coffee grounds.
6. Tare your scale.

Brewing technique:

1. Start your timer and quickly pour 40 - 50g of water to saturate the coffee grounds. Your aim here is to wet the grounds as quickly and evenly as possible. If you need to use a little extra water to wet all the grounds do so.
2. Wait 30s.
3. At 0:30s pour 105g of water. Do this within 20s, finishing the pour at 0:50s.
4. Wait 20s.
5. At 1:10s pour the last 100g of water. Do this within 20s, finishing the pour at 1:30s.
6. Your brew should finish its draw-down by 2:20m

Tips:

1. To prevent water from escaping without extracting the coffee, your pour should be slow and your water line should not go far above the coffee line.
2. If you’re sticking to the recommended pouring structure, and your brew is taking too long, try coarsening the grind and vice versa.
3. The key to this recipe is to focus on your pouring structure (when and how you pour), then using grind size to achieve your recommended brew time.

Hario V60

• Roast: Agtron 68
• Ground coffee: 15g
• Grind size: 800 microns (range: 600 – 1,000 microns)
• Water: 265g
• Water temperature: 88°C
• Brewing time: around 2.10m

Steps:

1. Bring water to recommended temperature.
2. Rinse filter paper with 100 - 200ml of water.
3. Weight 15g of coffee and grind to the recommended grind size.
4. Place brewing device and chosen vessel onto scale.
5. Place coffee into the brewer and shake to ensure a flat bed of coffee grounds.
6. Tare your scale.

1. Start your timer and quickly pour 40-50g of water to saturate the coffee grounds. Your aim here is to wet the grounds as quickly and evenly as possible. If you need to, use a little extra water to wet all the grounds do so.
2. Wait 30s.
3. At 0:30s pour 115g of water. Do this within 20s, finishing the pour at 0:50s.
4. Wait 20s.
5. At 1:10m, pour the last 100g of water. Do this within 20s, finishing the pour at 1:30s.
6. Your brew should finish its draw-down by 2.10m

Tips:

1. To prevent water from escaping without extracting the coffee, your pour should be slow and your water line should not go far above the coffee line.
2. If you’re sticking to the recommended pouring structure, and your brew is taking too long, try coarsening the grind, and vice versa.
3. The key to this recipe is to focus on your pouring structure (when and how you pour), then using grind size to achieve your recommended brew time.

Hario V60

• Roast colour: Agtron 69
• Ground coffee: 15g
• Grind size: 600 microns (range: 600 - 1000 microns)
• Water: 210g
• Water temperature: 92°C
• Brew time: 2.30m

Steps:

1. Bring water to recommended temperature.
2. Rinse filter paper with 100 - 200ml of water
3. Weight 15g of coffee and grind to the recommended grind size.
4. Place brewing device and chosen vessel onto scale.
5. Place coffee into the brewer and shake to ensure a flat bed of coffee grounds.
6. Tare your scale.

Technique:

1. Start your timer and quickly pour 40 - 50g of water to saturate the coffee grounds. Your aim here is to wet the grounds as quickly and evenly as possible. If you need to, use a little extra water to wet all the grounds do so.
2. Wait 30s.
3. At 0.30s pour 110g of water. Do this within 20s, finishing the pour at 0.50s.
4. Wait 20s.
5. At 1.10m pour the last 100g of water. Do this within 20s, finishing the pour at 1.30s.
6. Your brew should finish its draw-down by 2.30m

Tips:

1. To prevent water from escaping without extracting the coffee, your pour should be slow and your water line should not go far above the coffee line.
2. If you’re sticking to the recommended pouring structure and your brew is taking too long, try coarsening the grind and visa versa.
3. The key to this recipe is to focus on your pouring structure (when and how you pour), then using grind size to achieve your recommended brew time.

• Roast colour: Agtron 70
• Ground coffee: 15g
• Grind size: 800 microns (range: 600 – 1,000 microns)
• Water: 270g
• Water temperature: 91°C
• Brew time: 2.30m

Setup

1. Bring water to the recommended temperature.
2. Rinse the filter paper with 100 - 200ml of hot water.
3. Weigh 15g of coffee and grind to the recommended size.
4. Place the brewing device and chosen vessel on the scale.
5. Add coffee grounds to the brewer and gently shake to create a flat coffee bed.
6. Tare the scale.

Brewing Technique

1. 0 – 20s: pour 30 – 40g of water over the coffee grounds, ensuring they are fully saturated.
2. 20 – 35s: wait 15s for the coffee to bloom and release gases.
3. 35s – 2.00s: slowly pour 230ml of water in a circular motion, starting from the center, moving outward, then back inward. Avoid creating turbulence.
4. Total brewing time: aim for a total brewing time of 2.20 to 2.30m

Brew Tips

1. Pour slowly to prevent water from escaping without extracting the coffee. Keep the water level just above the coffee bed.
2. If your brew takes too long, coarsen the grind. If it’s too fast, use a finer grind.
3. Focus on your pouring structure (when and how you pour), and adjust the grind size to achieve the recommended brew time.

V60

• Roast colour: Agtron 67
• Ground coffee: 15g
• Grind size: medium / 800 microns (range: 600 – 1,000 microns)
• Water temperature: 91°C
• Water: 275 g
• Brew time: 2.30m

Setup

1. Bring water to the recommended temperature.
2. Rinse the filter paper with 100 - 200ml of hot water.
3. Weigh 15g of coffee and grind to the recommended size.
4. Place the brewing device and chosen vessel on the scale.
5. Add the coffee grounds to the brewer and gently shake to create a flat coffee bed.
6. Tare the scale.

Technique

1. 0 – 20s: pour 30 – 40g of water over the coffee grounds, ensuring they are fully saturated.
2. 20 – 35s: wait for 15s to allow the coffee to bloom and degas.
3. 35 – 2.00s: slowly pour 235ml of water in a circular motion, starting from the center, moving outward, then back inward. Avoid creating turbulence.
4. Total brewing time: aim for a total brewing time of 2.20 – 2.30m

Tips

1. Pour slowly to prevent water from escaping without extracting the coffee. Keep the water level just above the coffee bed.
2. If your brew takes too long, use a coarser grind. If it’s too fast, use a finer grind.
3. Focus on your pouring structure (when and how you pour) and adjust the grind size to achieve the recommended brew time.