| Hario v60 Brew Calculator | ||||||||||||
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| H20 Conversions: 18oz=530grams 12oz=350grams 6oz=170grams |
Instructions:
1: Heat water in kettle to 195-205F
2: Open Hario filter,place in v60 and rinse completely with hot water to remove paper taste and heat ceramic.
3: Weigh out 10 grams of coffee per 6 fluid oz of water as a starting point. Adjust up and down according to taste. Grind to fine/medium.
4: Place v60(with wet filter) on server and place on scale.
5: Add ground coffee to v60 and set scale to zero.
6: Once optimal brew temperature is achieved pour presaturation volume over grounds. Pour slowly in a counter clockwise pattern to achieve even saturation
7: The presaturation time allows the coffee to develop. Start at 30 seconds and adjust according to taste. Allow for longer times for coffee roasted within a week. Do not exceed more than a full minute.
8: Add more water until remaining brew volume is achieved. Important to keep the water towards the center of the v60 within a 1" diameter. Pour straight and in a counter clockwise pattern
9: Once water has filtered all the way through the brew is complete.
Variables:
1: Coffee dosage. Ideal extraction rate is between 18-22%. Add more or less coffee according to taste
2: Presaturation %. The amount of water used to let the coffee bloom is an important factor in the brew equation. Change value up and down according to taste. Start around 12%.
3: Grind. The remaining brew volume should filter through in 2:00-2:30 minutes. Adjust the grind to allow for correct flow.
4: Presaturation time. The time that the water dwells in the coffee before full immersion plays an important role in the equation. This value should be changed with taste and age of the coffee.
5: Change 1 value at a time to dial in your coffee. Take notes with each change. Save your brew recipe once optimal results have been achieved
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