Hario V60

We will use a 1:17 ratio to brew 20 grams of coffee. Set your table with the following–

  • V60 Brewer
  • Coffee Carafe
  • V60 filter paper
  • Gooseneck Kettle
  • Coffee Grinder
  • Gram scale
  • Timer
  • 20 grams whole bean coffee
  • 500 grams of filtered hot water (91 to 94 C)

General Brewing Guideline

  • In this brew guide, we will use a 1:17 ratio to brew 20 grams of coffee using the 40:60 ratio technique. That means we will brew 20 grams of coffee with 340 grams/ml of water.
  • The 40:60 brewing technique refers to a method where the coffee-to-water ratio is intentionally adjusted to optimize extraction and flavor.
  • The first 40% of the total brew time (90 seconds) and water (136 ml) is used for blooming and the first part of extraction. This helps to release CO2 and saturate the grounds, setting the stage for an even extraction.
  • The remaining 60% of the water (204 ml) is added in one steady pour, maintaining a consistent flow to ensure proper extraction.
  • Total brew time is between 3:30 and 4:00 minutes.

Weigh and Grind Coffee Beans

Measure 30 grams of coffee whole coffee bean using the gram scale. Grind the bean to medium coarse grind (similar to kosher salt)

Place and rinse the paper filter

Place the folded filter into the Chemex, ensuring that the three-layered side is facing the spout of the Chemex. This helps prevent the filter from slipping and ensures better filtration. After placing the filter inside the brewer, rinse the filter with hot water to get rid of the paper taste of the filter. Remove the rinse water from the carafe.

Add coffee to brewer

Place the Chemex brewer and filter on the gram scale. Tare the scale. Drop the ground coffee into the brewer. Give a gentle nudge to flatten the coffee bed.

Bloom coffee grounds

Tare the scale and start the timer. Pour 60 ml of hot water (91 to 94 C) slowly using the gooseneck kettle into the brewer. Make sure to wet all the coffee grounds. Wait for 45 seconds before the next pour.

Start brewing

Pour hot water (91 to 94 C) into the brewer until the scale shows 204 ml. Wait till 1:30 secs. When the timer reaches 1:30, start the third and last pour. Maintain a steady pour with minimal turbulence to ensure proper and even extraction. Pour until brewer scale shows 510 ml

Drain water

Wait for all the water to drain into the carafe. If there is congestion or blockage, a gentle shake to the brewer will move the coffee grounds and help the water drain faster. Once all the water has drained remove the brewer from the carafe.

Pour coffee into a cup and enjoy.