This Hario V60 recipe uses 20g of coffee and 300g of water at 93°C. The 1:15 ratio is split 4:6: the first 120g (40%) in two 60g pours, and the last 180g (60%) in two 90g pours. Start each pour after the bed runs dry (about 30 seconds), ending around 3:20.
Bean
Not specified by the source
Roast
medium
Method
Pour-over
Grind Size
Medium-coarse
Water Temp
93°C
Coffee Dose
20g
Total Water
300ml
Total Time
200s
Step-by-Step
Bloom (50s) · 60g Pour 60g in a spiral from the center outward and back to wet all the coffee, then wait about 30 seconds until the bed runs dry.
Second Pour (50s) · 60g Pour 60g in a spiral and wait until the bed runs dry.
Third Pour (50s) · 90g Pour 90g in a spiral and wait until the bed runs dry.
Fourth Pour (50s) · 90g Pour the final 90g, let it draw down and remove the dripper around 3:20.