How We Brew V60 at Yugen
The Hario V60 is our go-to method for showcasing the unique characteristics of each single-origin coffee. Here's how we approach it at Yugen.
Why V60?
The V60's cone shape and spiral ridges allow water to flow through the coffee bed at a controlled rate. This produces a clean, bright cup that lets you taste the nuances of the bean — the florals in our Guatemala Geisha, the tropical fruit in our Típica Mejorada.
Our Recipe
We adjust for each coffee, but here's our general framework:
- Dose: 23g of coffee
- Grind: Medium-fine (like table salt)
- Water: 250ml at 93-96°C
- Time: 2:30-3:00 total
The Pour
- Bloom (0:00-0:45): 30ml of water in a gentle spiral. Wait 30-45 seconds for the CO2 to release. Fresh coffee will bloom dramatically.
- First pour (0:45-1:15): Pour to 150ml in slow, concentric circles from the center out. Keep the stream steady and thin.
- Second pour (1:15-1:45): Pour to 250ml. Same technique — gentle circles.
- Drawdown (1:45-3:00): Let gravity do its work. The bed should be relatively flat when it finishes.
Dialing In
Every new bag gets dialed in. If the cup tastes sour or thin, we grind finer. If it's bitter or astringent, we go coarser. Temperature matters too — lighter roasts often need hotter water to extract properly.
Try It at Home
If you buy beans from us, we're happy to share the specific recipe we use for that coffee. Just ask your barista — we love talking about this stuff.