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Hario V60

BeanBench House V60 · One Cup

by BeanBench

The house V60 scaled for a single cup, finished with a settling swirl.

Steps

1. 0:00 Bloom

   Bloom

   Pour 32g and swirl to saturate

   Target: 32g total water

2. 0:40 Pour

   Pour

   Pour to 150g

   Target: 150g total water

3. 1:10 Pour

   Pour

   Pour to 200g

   Target: 200g total water

4. 1:30 Pour

   Pour

   Pour to 256g

   Target: 256g total water

5. 1:50 Swirl

   Swirl

   Gently swirl to settle the bed

6. 2:00 Wait

   Drawdown

   Wait for complete drawdown

Dialing it in

What does the swirl do?

It levels the coffee bed and evens out the extraction near the end. It adds no water.

Why is the first pour so large?

The big pour after the bloom brings the bed up to strength early, and the later pours fine-tune the finish. James Hoffmann front-loads his V60 the same way. See the Hoffmann V60 technique.

What grind should I start with?

Medium-fine. On a Fellow Ode 2, around 6.5 to 7 is a good start, then adjust by taste and drawdown time. See grind size for pour-over.

My cup tastes sour or thin. What do I change?

Sour usually means under-extraction. Grind a little finer, use hotter water, and let the brew run a touch longer. More in why coffee tastes sour.

My cup tastes bitter or dry. What do I change?

That points to over-extraction. Grind a little coarser, drop the water a few degrees, and pour more gently. More in why coffee tastes bitter or dry.

What water temperature should I use?

96°C suits light to medium roasts. A small 16g brew loses heat quickly, so a hot start helps. Drop to about 92 to 94°C for dark roasts, naturals, or any cup that turns bitter. See brewing temperature.