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V60 Recipes Edit
Table of Contents
Recipe by Tim Wendelboe
From Tetsu Kasuya
Unknown Source 1
Recipe by u/Jake_68
4:6 method by u/DmitryKrasnov
Barefoot Coffee
Artazza

The Hario V60 is a pour over dripper characterized by a large conical bottom, and spiraled ridges that aid in extraction. A finer grind is usually made possible (and recommended) when using this dripper.


The V60 comes in a variety of formats, such as plastic, copper, metal, glass and ceramic, as well as three different sizes. It is quite affordable at $10 for the plastic version, $17 for glass, and $20 for ceramic. There is a metal version in the $25 range and the copper version is around $40.


The three sizes are:

  • 01: 1-2 cups
  • 02: 1-4 cups
  • 03: 1-6 cups


Recipe by Tim Wendelboe

Youtube Video

Prerequisites:

  • 65 grams / liter water (~32 g / 16 oz)
  • Boiling Water temperature is okay

Steps:

  • Add 60g of water
  • Stir while blooming
  • Second pour 30 seconds later, continue pouring as needed.
  • Pouring time should take 2-2.5 minutes with an extra minute for draining
  • After three minutes, stir coffee and serve


From Tetsu Kasuya

Prerequisites:

  • 20g dry coffee (coarse grind)
  • 92c water 300ml (0.3ppm, PH 6.6)
  • 45sec blooming (50ml)

Steps:

  • 0:45 70ml pour
  • 1:30 60ml pour
  • 2:15 60ml pour
  • 3:00 60ml pour
  • 3:30 lift the dripper


Unknown Source 1

Prerequisites:

  • 15g coffee
  • 240 ml water.

Steps:

  • Pour in 40 ml in the first 40 seconds, wetting all the grinds evenly
  • Then pour the other 230, aiming for about 2 minutes.


Recipe by u/Jake_68

Prerequisites:

  • 14:1 (25/350 for a cup)
  • 14 starting point on the Virutoso

Steps:

  • 30s bloom with stir
  • Slowly pour near but not on the edges to keep the bed flat, finishing around 1:20-ish
  • Final time tends to be around 2:30



4:6 method by u/DmitryKrasnov

Use a slightly coarser than average grind for v60.

For 01 I'll use 12 grams and 205 ml water and for 02 I'll use 21 grams and 350ml water.

Usually for 02 it's 50g bloom/stir, 90grams,70,70,70. I pour high then dip low moving from middle to an inch from the edge.

I start with 93-91 degree Celsius water.



Barefoot Coffee

Prerequisites:

  • 14:1 (25/350 for a cup)
  • 24g / 330 ml water
  • Grind: Table salt (fine)

Steps:

  • Preinfuse with 30ml for 30-50 seconds
  • Add 300ml water, pouring "aggressively"
  • Continue pouring in circular motion, maintain cone volume at halfway point
  • Final time tends to be around 2:15-2:30



Artazza

Prerequisites:

  • 14:1 (25/350 for a cup)
  • 21g / 266 ml water

Steps:

  • Make a divot in middle of grounds
  • Pour water into divot, pre-infuse for 30 seconds
  • Add 300ml water, pouring "aggressively"
  • Pour continuously in circular motion from center outwards
  • Done at 2:30





A Hario V60 Dripper

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