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Hario V60

BeanBench House V60

by BeanBench

An everyday V60 at 1:16. A bloom, one large pour to bring the bed up to strength, then three small pours to finish. Aim to end around 3:10.

Steps

1. 0:00 Bloom

   Bloom

   Pour 36g and swirl to saturate

   Target: 36g 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 250g

   Target: 250g total water

5. 1:50 Pour

   Pour

   Pour to 290g

   Target: 290g total water

6. 2:10 Wait

   Drawdown

   Wait for complete drawdown

Dialing it in

Why is the first pour so large?

The big pour after the bloom brings the whole bed up to strength early, and the smaller 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. Drop to about 92 to 94°C for dark roasts, naturals, or any cup that turns bitter. See brewing temperature.

How long should the brew take?

Around 3:10 from the first pour to the last drip. If it finishes much faster and tastes thin, grind finer. If it drags past 3:45 or tastes dry, grind coarser.

Can I make the pours more even?

Yes. For a more even, easier-to-repeat pour, keep the 36g bloom, then pour to 100g, 165g, 230g, and 290g (about four equal pours). It runs a little brighter with slightly less body.