Brew lab
Recipes & timer
Hoffmann’s V60, Kasuya’s 4:6, inverted AeroPress, a proper French press, and a 1:2 espresso. One variable at a time.
- Method
- Hario V60
- Grind
- Medium-fine, table salt
- Dose / yield
- 15 g → 250 g
- Temp / ratio
- 96 °C · 1:16.7
2020 method: bloom, swirl, two main pours, swirl. Target drawdown 2:30–3:00. If it stalls, grind coarser; if it finishes under 2:00, grind finer.
0:00
/ 3:00
Now · 0:00 · 50 g
Bloom with 50 g water. Swirl to wet all grounds.
Next 0:30 — Pour in circles to 150 g total.
- 0:00Rinse paper, preheat, add 15 g. Level the bed.
- 0:00Bloom with 50 g water. Swirl to wet all grounds.
- 0:30Pour in circles to 150 g total.
- 1:00Pour to 250 g. Gentle swirl. Let it draw down.
- 3:00Aim to finish 2:30–3:00. Decant and taste.