James Hoffmann - V60 Ambassador Q&A and V60 recipe!
Here at HARIO we have been very fortunate to be able to work with some of the best baristas and coffee experts in the world.
For our 100th anniversary, we interviewed several of our V60 Ambassadors, and got great, new insights into the world of coffee, as well as some amazing V60 recipes!
We will be publishing these interviews and recipes here on our blog, so make sure to stay tuned.
For now, take a look below at our talk with the very talented James Hoffmann!
HOW LONG HAVE YOU WORKED IN THE COFFEE INDUSTRY?
I’ve been in the coffee industry since 2003.
WHAT WAS YOUR FIRST V60 ENCOUNTER?
Probably online, once everyone was trying to work out how to brew by the
cup in cafes after the implosion of Clover.
WHY DO YOU LOVE THE V60?
Simplicity. It’s easy to use, and easy to use well.
A MESSAGE FOR HARIO
Thank you! You’ve been hugely supportive of a blossoming speciality coffee
industry around the world!
V60 used: Plastic
30g coffee (Fine-medium Grind size)
500mL soft or bottled water (97°C / 206.6°F)
- Rinse out your filter paper with hot water to remove the papery taste. This will also preheat the brewer.
- Add your grounds carefully to the centre of the V60 and then create a well
in the middle of the grounds.
- For the bloom, start to gently pour 60mL of water, making sure that all the coffee is wet in this initial phase.
- As soon as you’ve added your water, grab your V60 and begin to swirl in a circular motion. This will ensure the water and coffee are evenly mixed.
Let this rest and bloom for up to 45 seconds.
- Pour the rest of the water in in 2 phases. You want to try and get 60% of your total water in, within 30 seconds.
- Pour until you reach 300mL total with a time at 1:15. Here you want to pour with a little agitation, but not so much that you have an uneven extraction.
- Once you hit 60% of your total brew weight, start to pour a little slower and more gently, keeping your V60 cone topped up. Aim to have 100% of your brew weight in within the next 30 seconds.
- Once you get to 500mL, with a spoon give the V60 a small stir in one direction, and then again in the other direction. This will release any grounds stuck to the side of the paper.
- Allow the V60 to drain some more, and then give it one final swirl. This will help keep the bed flat towards the end of the brew, giving you the most even possible extraction.
This article was originally published in the HARIOLOGY V60 Ambassador booklet.
Thanks, great. How to prepare 1200 ml?
Bloom volune stable or 10%=120 ml, points time of time stable or extended?