Last Updated on January 27, 2024 by Murat Aktas
James Hoffmann’s V60 technique is slightly more complex than the typical V60 technique, but with a little practice, you can easily get used to it.
When it comes to coffee, it’s not possible to talk about a clear right or wrong. You should keep experimenting to reach the perfect cup of coffee for you. James Hoffmann’s V60 technique is worth trying in this context.
What Do You Need for James Hoffmann V60 Coffee?
- Hario V60
- Hario V60 paper filter
- Kettle (I recommend a Gooseneck kettle)
- Carafe
- Scale
- Timer
- Spoon
- Coffee Beans and water
Step-by-Step Guide James Hoffmann’s V60 Recipe
Step 1) Calculate Your Coffee and Bean Weight
James Hoffmann often recommends 60 gr coffee per liter for his V60 technique. Scale this ratio according to the amount you want to brew. For example, use 30 grams for a 500 ml brew and 15 grams for a 250 ml brew.
Step 2) Heat the Water
Heat the water until it boils for James Hoffmann’s V60 technique. Use boiled water directly for light roast beans. But let the water cool for 15-20 seconds after boiling for dark roast coffee.
Step 3) Grind Your Beans
Grind your coffee beans just before brewing. James Hoffmann recommends a grind size slightly finer than a medium for his technique.
Step 4) Pre-wet and Pre-heat
Place the V60 paper filter in your Hario V60 and rinse it with boiled water to wet the entire paper filter. This way, you remove the unwanted paper taste from your coffee. On the other hand, you also pre-heat during the rinsing process.
Step 5) Add the Coffee
Place your Hario V60 on the carafe and put both on the scale. Add the coffee grounds to the Hario V60 and create a little well with your fingers in the middle of the grounds.
This well will help you wet all the grounds evenly and adequately in the next bloom stage.
Finally, zero your scale.
Step 6) Bloom
Start the timer and pour the water gently over the coffee grounds at a rate of 2 units of water for each unit of coffee you use. Make sure all the coffee grounds are wet. If they aren’t all wet, you can add up to a ratio of 3 units of water per unit of coffee.
For example, if you are brewing 30 grams, add 60 ml of water at this stage. If all the coffee grounds are not wet, add up to 30 ml of additional water.
Step 7) Swirl
As soon as you add the necessary water for bloom, grab the carafe and the Hario V60 and swirl the slurry in a circular motion until you don’t see any lumps.
After ensuring the slurry is well mixed, leave it on the scale and wait until you see 45 seconds on your timer.
Step 8) Pour the Remaining Water
Pouring the remaining water consists of two stages.
In the first stage, aim to have poured 60% of the total water 30 seconds later. For example, if you’re making a 500 ml brew, you should see 300 grams on the scale 30 seconds later. You will reach 1:15 minutes on the timer, including the bloom stage.
In the second stage, 1:15 minutes later, pour the remaining water in a circular motion very slowly and continuously within 30 seconds. After this step, you will see 500 grams on the scale and 1:45 minutes on the timer for a 500 ml brew.
Step 9) Stir With Spoon
After pouring all the water, gently stir your coffee clockwise and counter-clockwise with a spoon. During the stirring, do not disturb the coffee grounds that have settled at the bottom of the slurry. Stir a little closer to the surface.
Step 10) Swirl Again
Wait for some of the liquid to drain for one last swirl. When the slurry level drops to a safe level to act, give it one final swirl.
Step 11) Serve and Enjoy
Serve your coffee and enjoy.
Conclusion for James Hoffman Style V60 Coffee
The step you will probably struggle the most with in James Hoffmann’s V60 technique will be the grind size. Since all grinders on the market have different settings, it is impossible to give a grind setting that fits every machine. You can find the grind size suitable for you through trial and error.
As you do this, thin the grinding setting until it spoils the taste of the coffee, then thicken it. As a result of these experiments, you can reach the value suitable for you.
I realize that so many steps and details can be a bit daunting. But it’s worth trying. On the other hand, although it is a detailed technique, you can reach a level where you can do it with your eyes closed with a little practice.
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James Hoffmann V60 Recipe: Step By Step Guide
Equipment
- 1 Carafe
- 1 Scale
- 1 Timer
- 1 Spoon
Ingredients
- 15 gr Coffee Beans
- 240 ml (8 fl oz) Hot Water
Instructions
- Calculate Your Coffee and Bean WeightJames Hoffmann often recommends 60 gr coffee per liter for his V60 technique. Scale this ratio according to the amount you want to brew. For example, use 30 grams for a 500 ml brew and 15 grams for a 250 ml brew.
- Heat the WaterHeat the water until it boils for James Hoffmann’s V60 technique. Use boiled water directly for light roast beans. But let the water cool for 15-20 seconds after boiling for dark roast coffee.
- Grind Your BeansGrind your coffee beans just before brewing. James Hoffmann recommends a grind size slightly finer than a medium for his technique.
- Pre-wet and Pre-heatPlace the V60 paper filter in your Hario V60 and rinse it with boiled water to wet the entire paper filter. This way, you remove the unwanted paper taste from your coffee. On the other hand, you also pre-heat during the rinsing process.
- Add the CoffeePlace your Hario V60 on the carafe and put both on the scale. Add the coffee grounds to the Hario V60 and create a little well with your fingers in the middle of the grounds.
- BloomStart the timer and pour the water gently over the coffee grounds at a rate of 2 units of water for each unit of coffee you use. Make sure all the coffee grounds are wet. If they aren’t all wet, you can add up to a ratio of 3 units of water per unit of coffee.
- SwirlAs soon as you add the necessary water for bloom, grab the carafe and the Hario V60 and swirl the slurry in a circular motion until you don’t see any lumps.After ensuring the slurry is well mixed, leave it on the scale and wait until you see 45 seconds on your timer.
- Pour the Remaining WaterPouring the remaining water consists of two stages.In the first stage, aim to have poured 60% of the total water 30 seconds later. For example, if you’re making a 500 ml brew, you should see 300 grams on the scale 30 seconds later. You will reach 1:15 minutes on the timer, including the bloom stage.In the second stage, 1:15 minutes later, pour the remaining water in a circular motion very slowly and continuously within 30 seconds. After this step, you will see 500 grams on the scale and 1:45 minutes on the timer for a 500 ml brew.
- Stir With SpoonAfter pouring all the water, gently stir your coffee clockwise and counter-clockwise with a spoon. During the stirring, do not disturb the coffee grounds that have settled at the bottom of the slurry. Stir a little closer to the surface.
- Swirl AgainWait for some of the liquid to drain for one last swirl. When the slurry level drops to a safe level to act, give it one final swirl.
- Serve and EnjoyServe your coffee and enjoy.
