HOW TO BREW: 345

HOW TO BREW | HARIO V60 DRIPPER | MEDIUM~DARK ROAST

 

This is a 3-pour brewing recipe for roast levels 3-5, medium to dark roast, using the HARIO V60 (NEO also acceptable) as employed at THE WORD COFFEE. (For light roast recipes, click here)

 

Brewing Concept

This recipe aims for a simple brewing method, reducing the number of variables in the brewing process so that anyone can brew delicious coffee.

What you'll need

・Purified water or soft mineral water

・HARIO V60 dripper, paper filter (preferably bleached)

・Coffee server or cup

・Coffee kettle

・Coffee scale, or smartphone timer and kitchen scale

・Thermometer

 

 

Recipe (Medium to Dark Roast)

 

Ratio: Coffee grounds/water = 1:15 to 1:17

Grind size: Medium roast = medium to medium-coarse / Medium-dark to dark roast = medium-coarse to coarse

Water temperature: 85℃ to 90℃

 

・Set the dripper, paper, and grounds on the server.

・1st pour: Start the timer. Simultaneously, pour 20% of the total water volume.

・Gently swirl after pouring. Bloom for 30-45 seconds.

・2nd pour: Pour another 20% of the water in a circular motion from the center, then wait for 30-35 seconds.

・3rd pour: Pour the remaining total water volume in a circular motion from the center outwards, then from outwards to the center, and finally, give a gentle swirl.

・Wait for the water to completely drip (2-3 minutes), remove the dripper, stir, and the brewing is complete.

 

Spin: Hold the bottom of the dripper and gently shake the entire server in a circular motion. This is done to ensure that all the coffee grounds in the dripper are evenly exposed to the hot water.

To adjust the taste and concentration, first try changing the grind size of the coffee (finer grinds increase extraction efficiency and extract more components; if you taste bitterness, adjust to a coarser grind). Next, try changing the water temperature (higher temperatures extract components faster and more; lowering the temperature reduces extraction efficiency and changes the extracted components, generally making it milder).

Rinsing (running hot water through the coffee equipment and paper) should be done if the equipment is extremely cold, as this can lower the temperature inside the dripper and affect extraction.

If transferring from a server to a cup, preheat the cup beforehand.

In coffee brewing, the more processes involved, the more variables there are, leading to different tastes (variation) each time. THE WORD COFFEE aims to minimize these variables and strives for simple brewing methods so that even beginners can consistently brew delicious coffee. Use this recipe as a base and make fine adjustments to find your perfect 100-point coffee.

 

 

 -Updated 2025/9/26

THE WORD COFFEE recipe collection can be found here