Today I'm reviewing and comparing V60 recipes from Scott Rao, James Hoffmann, Tetsu Kasuya and April Coffee!

0:00 Intro
0:09 Scott Rao
15 g of medium fine coffee to 250 g of 97° water
1 - Rinse filter and preheat V60
2 - Pre wet with 45g water ( about 3 times weight of grounds)
3 - Gently excavate with spoon
4 - At 45 seconds: Main pour up to 250 g (Fairly high pouring height)
5 - Gently stir around the rim
6 - At 1 minute and 45 seconds swirl the V60
7 - Drawdown 2 minutes and 50 seconds

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1:54 James Hoffmann
15 g of medium fine coffee to 250 g of 100° water
1 - Rinse filter and preheat V60
2 - Dump in coffee grounds and create a well
3 - Start timer and pre wet with 2x the weight of the coffee (Here 30 g)
4 - Immediately swirl the V60
5 - At 45 seconds pour up to 60 % of final weight (Here 150 g)
6 - When 60% reached switch to a slower pour, pouring until final amount
7 - Grab a spoon and stir clockwise and anticlockwise
8 - Swirl the brewer for a more even extraction
9 - Drawdown 3 minutes

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3:41 Tetsu Kasuya
1 - 1:12 brew ratio: 25 g finely ground coffee to 300 g of water at 95 96 degrees

2 - Start the timer and pour 300 g of water in 15 seconds. First 10 seconds in a circle pour and last 5 in a center pour. You pouring should be quite aggressive.

3 - Drawdown should be around 1 minute and 30 seconds.

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4:58 April Coffee
The recipe is dosed 13 grams of coffee to 200 grams of water. Grind size is relatively coarse and water temperature sits at 90 degrees.

Pouring consists of 4 50 g pours. Each pour sits for 30 seconds.

0 – 50 g pour
30 – 50 g pour
1.00 – 50 g pour
1.30 – 50 g pour
2.30 – Drawdown

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6:01 Sum up

If you have any questions you can leave them in the comments below.

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