James Hoffmann's one-cup V60 pour over
Pour over means pouring water by hand through a paper filter, for a clean, fragrant cup with bright acidity. One cup: 15 g of medium-fine coffee, 250 g of water, five pours.
- Time 5 min
- Difficulty Medium
- Serves 1 cup
- Pour over (V60)
- Coffee
- 15 g
- Grind
- Medium-fine
- Water
- 250 g · just off the boil
- Ratio
- 1:16.7
- Total time
- About 3 min
You need
- Medium-fine coffee · 15 g
- Just-boiled water · 250 g
- V60 paper filter · 1
Method
Fold the filter seam, place it in the dripper, rinse it with hot water and discard the water.
Add the coffee, level it and make a small well in the middle. Put it on the scale and tare.
Bloom: pour 50 g in the first 10 sec and swirl gently so all the grounds are wet. Wait until 0:45.
From 0:45, pour steadily to 100 g, done by 1:00.
Pause 10 sec. From 1:10, pour to 150 g, done by 1:20.
Pause 10 sec. From 1:30, pour to 200 g, done by 1:40.
Pause 10 sec. From 1:50, pour to 250 g, done by 2:00.
Give the dripper one gentle swirl to flatten the bed. Let it drain, around 3:00.
Tip: To try Tetsu Kasuya's 4:6 method: 20 g of coarse coffee, 300 g of water at 92 °C, five 60 g pours 45 sec apart, and lift the dripper off at 3:30. The first two pours (40%) set sweetness and acidity, the last three (60%) set strength.
Theo “A Better 1 Cup V60 Technique” của James Hoffmann
Coffee for this recipe
Phuoc Son Arabica Cau Dat 100%from 92.000 ₫92.000 ₫/ 250 g bag
95.000 ₫1
