Follow Takumi’s method from Ichihaze Coffee Roasters for a clean, balanced cup.
Recommended Equipment & Supplies
- Hario V60 Dripper
- Hario V60 Paper Filters
- Hario Glass Server
- Hario Coffee Scale & Timer
- Hario Buono Kettle
- Freshly roasted coffee beans
- Burr grinder
- Hot water at 92 °C
Method
- Heat & grind: Heat water to 92 °C. Grind 25 g coffee to a medium-fine grind. Place grounds in a rinsed paper filter in the V60.
- Bloom: Pour 60 g water evenly over the grounds. Keep the dripper closed. After 30 seconds, open to let it drain.
- First pour: Continue pouring until you reach 160 g total water.
- Second pour: At about 1:20, pour until reaching 260 g total water.
- Final pour: At about 2:00, pour until reaching 390 g total water.
- Finish: Let it fully drain, aiming for a total brew time of about 4 minutes. Swirl, serve, and enjoy.
Tips
- Prepare the filter & rinse: Place the paper filter in your V60 dripper and rinse thoroughly with hot water to remove any paper taste and preheat the dripper and server. Discard the rinse water before brewing.
- For smaller servings: Use 15–18g coffee for one cup (250ml) and grind to a medium-coarse texture, similar to coarse sand.
- Blooming for better flavour: Pour 30–40ml of hot water evenly over the grounds to saturate them completely, and let it bloom for 30–45 seconds to allow gases to escape to reduce the acidity in the coffee.
- Pour in stages: Pour slowly in a circular motion, keeping the water level consistent. Avoid pouring directly on the filter to maintain even extraction.
- Takumi’s advice: Keep your pour slow and steady to avoid disturbing the coffee bed too much.
- Adjust for taste: Aim for a total brew time of 2:30–3:00 minutes for smaller brews, or around 4:00 minutes for this recipe. Adjust grind size and pour speed as needed.
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