TMRW Coffee · Pour-Over Timer

Chad Wang's V60 Recipe — 2017 World Brewers Cup Championship

A precise V60 method using very fine, sifted coffee grounds (400um) for optimal extraction. This championship-winning recipe emphasizes even particle size and controlled center pouring.

Parameters

  • coffee: 15g
  • water: 250g
  • ratio: 1:16.6
  • temperature: 200°F/93°C
  • grind: Very fine, sifted to 400um if possible

Equipment

  • Hario V60 Dripper
  • Hario V60 Paper Filters
  • Hario V60 Server
  • Stagg EKG Electric Kettle
  • Hario Scale
  • Ode Grinder

Preparation

  1. Heat a full kettle of water to 200°F/93°C
  2. Place a white paper filter into the ceramic Hario V60 and rinse it thoroughly
  3. Grind coffee very finely
  4. If possible, sift your coffee so that majority of it is 400um
  5. Place 15g ground coffee into the V60 and make sure it is level

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