Nicolas Tang's Blog

Manufacturer instructions V60 01

• Fold the paper filter along the seams and place inside the cone.
• Add coffee grounds (medium-fine grind) for your required servings and shake it lightly to level.

* 10-12 g is normally good for one serving (120 ml). The attached measuring spoon = 12 g / 1 spoon. Using freshly ground coffee is recommended. (Adjust proportions for a stronger or weaker brew).

• Take the boiling water off the flame. Wait for the boiling water to settle.
• Pour hot water slowly to moisten the grounds from the center to the outward with moving circular pattern.
• Wait for about 30 seconds until next pouring.
• Slowly start adding more water using the same speed, swirling motion as before. Make sure the water does not come in direct contact with the paper filter.
• Brewing should take 3 minutes.

* Please use HARIO V60 Coffee Paper Filter.

James Hoffmann – A Better 1 Cup V60 Technique

• 60 g of coffee per litre of water
• 15 g ground coffee (medium-fine grind for lighter roasted coffees; coarser for darker roasts)
• 250 g boiled water (fresh off the boil for light roasts; medium roasts 90°C to 95°C; darker roasts 80°C to 90°C).

For each pour, start pouring in the middle, working around to the outside in a circular motion. Keep the spout of the kettle close to the V60 so that the water stream is unbroken.

• Fold filter paper along seam and fit to V60. Preheat with hot water.
• Put coffee in V60 and make a small hole in the middle of the bed.
• 0:00 – Pour 50 g of water to bloom.
• 0:10 – Gently swirl.
• 0:15 – Bloom.
• 0:45 – Pour up to 100 g (40% total weight).
• 1:00 – Pause.
• 1:10 – Pour up to 150 g (60% total weight).
• 1:20 – Pause.
• 1:30 – Pour up to 200 g (80% total weight).
• 1:40 – Pause.
• 1:50 – Pour up to 250 g (100% total weight).
• 2:00 – Gently swirl.
• 2:05 – Drawdown should finish around 3:00, but expect some variance here.

Dial in the grind. Go as fine as you can before it becomes harsh and bitter; but don’t be afraid of going a bit coarser than usual.

Taste is the most important thing!

Matt Winton – Five Pour Method

• 1:15 coffee to water ratio
• 20 g of coffee (fairly coarse grind – coarser than for espresso)
• 300 g of water off the boil (93°C)

For each pour, start pouring in the middle, working around to the outside in a circular motion.

• Fold filter paper along seam and fit to V60. Rinse porcelain dripper with hot water; plastic or metal drippers can be rinsed with hot or cold water.
• Add coffee grounds into the V60, gently shake to flatten bed.
• Pour 1: First 60 g. Make all the coffee wet. Wait 30 seconds.
• Pour 2: Up to 120 g. Start next pour after this one is finished flowing through the dripper.
• Pour 3: Up to 180 g. Start next pour after this one is finished flowing through the dripper.
• Pour 4: Up to 240 g. Start next pour after this one is finished flowing through the dripper.
• Pour 5: Up to 300 g. Wait until brew is finished, around 3:30 minutes.
• Serve and enjoy.

If the brew takes too long and tastes dry or bitter, make the grind size coarser. If the brew tastes hollow, sharp or sour, make the grind size finer.

Tetsu Kasuya – 4:6 Method

• 1:15 coffee to water ratio
• 20 g of coarse coffee grounds (similar to the grind for a French Press)
• 300 g water (3 x as much water as the coffee x five pours)

Adjust the taste by dividing the water into a 4:6 ratio. The first 40% adjusts the balance of sweetness and acidity; the remaining 60% adjusts the strength.

Leave 45 seconds between each pour. Pour in a circular motion.

• Put the paper in the filter. Filter [hot] water through. Discard the water.
• Pour 1: First 60 g of water.
• Pour 2: Up to 120 g.

If you want the taste a little sweeter, make the first pour a little smaller and the second pour larger. If you want more acidity, make the first pour a little larger and the second pour smaller. Total of both pours is 120 g.

The remaining 60% of the water adjusts the strength. For a strong coffee:

• Pour 3: Up to 180g.
• Pour 4: Up to 240 g.
• Pour 5: Up to 300 g.

If three pours is too strong for you, try two pours:

• Pour 3: Up to 210 g.
• Pour 4: Up to 300 g.

For a stronger coffee, try four pours:

• Pour 3: Up to 165g.
• Pour 4: Up to 210 g.
• Pour 5: Up to 255 g.
• Pour 6: Up to 300 g.

After 3:30 minutes, remove the dripper from the server, swirl the coffee and serve.