V60 Brew Guide
How to brew our Peruvian Gesha and SL09 on a Hario V60 — a clean, balanced recipe that brings out the floral sweetness our microlots are known for.
The recipe
- Coffee: 15g, freshly ground medium-fine
- Water: 250g, just off the boil (around 94°C)
- Ratio: 1:16.7
The pour
- Bloom — pour up to 45g and let the coffee saturate for about 40 seconds.
- First pour — pour steadily up to 155g.
- Final pour — pour up to 250g.
Aim for a total brew time of roughly 2:30–3:00. Give the V60 a gentle swirl at the end, let it draw down, and enjoy.