This formula upholds certain inherent aspects of your coffee while also providing a more "oily" sensation.

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport. 
• 20g coffee
• 300g water
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
• Pour the entire amount of water into the cafetiere in circular motion during 30 seconds.
• At 1:30, stir controlled 10 times in circular motion with a spoon during 10 seconds. 
• Close to 4 minutes, prepare to remove the crust with preferably 2 cupping spoons. 
• Once the crust is removed, let the coffee sit without moving the cafetiere until 10 minutes have passed.
• No need to use the actual "plunger". Once 10 minutes have passed, most of the coffee particles have moved to the bottom of the cafetiere. 
• Serve by slowly pouring the coffee until reaching the grout. 
• Tip: A plain tea-strainer can be used to catch potential fine particles.