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Onyx Coffee Lab V60 Brewguide
"A balanced and repeatable Hario V60 recipe emphasizing acidity and clarity while mitigating potential issues like choking or bypass for a sweeter cup."
Onyx Coffee Lab
Tips & Preparation
Reason to Try:
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US Brewers Cup Champion, Elika, for our go-to Hario V60 recipe and brew-along. This recipe is a simple and fast 3 pours to an excellent and consistent cup of coffee.
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Recipe aims to balance acidity with sweetness and complexity.
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Higher temperature water helps with faster flow.
Preparation:
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Grind size: Medium-fine (20 clicks on Commandante C40, start at 10 on Baratza Encore, finer than default for Fellow Ode).
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Water temperature: 210°F (210.2°F).
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A stir stick.
Variations:
- Adjust grind size based on coffee density and drainage (longer for dense Ethiopias, shorter for Brazils or Colombians).
Recipe Steps
Pour 100ml of water to wet the paper filter. Toss 15g coffee in the center.
0:00
Bloom with 50g of water, saturating all grounds.
Use a stick gently to break apart any clumps while blooming.
0:30
Pour really heavy, tight circles in the middle, up to 150g total. Try to create a valley form.
1:30
Pour another 100g in the middle, finishing at 250g total.
2:30
Target drain time is 2 minutes and 30 seconds.
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