V60 osmotic flow adaptation
A clear starting recipe. Taste your cup and adjust one variable at a time.
- Clean
- Sweet
- Balanced
Brew it your way
Change the coffee or the water and every step below follows.
Coffee 20 g, ratio 1:15, water 300 g, for 1 cup.
- Water temp
- 94 °C
- Total time
- 3:30
- Grind
- Medium
Method
5 steps and 2 pours, 3:30 in total
Step 1
Prepare your equipment
Prepare 20 g coffee and the listed water. Fit and rinse the matching V60 paper, then discard the rinse water. If using a Hario Switch, keep its valve open.
Step 2
Load the coffee
Add and level the coffee. Set the brewer over the receiving vessel and tare the scale. Start pouring.
Step 3
at 0:00
Add water
Pour to 45 g, wetting all the grounds. Swirl gently, then let the coffee bloom until 0:30.
Target 45 g
Step 4
at 0:30
Pour and let it drain
Make small, gentle additions near the centre to 300 g on the scale. Let the level fall between additions. Let the coffee drain, then remove the brewer.
Target 300 g
Step 5
Serve and taste
Swirl the finished coffee gently to mix, then serve and taste as it cools.
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