Our World Brewers Cup formula 1:1:1 (One) for V60 is based on 3 components: acidity/sweetness/balance and executes in parallel with our roasting ideology rendering a symbolic result.

 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.

In short, visualized as:

• 20g of coffee + 300g of water

  1. Infusion of 100g of water for 20 seconds, concentric circle pouring.

  2. At 1:00 infuse with additional 100g of water for 20 seconds, concentric circle pouring.

  3. At 2:00 infusion with additional 100g of water for 20 seconds, concentric circle pouring.

  4. Target 3:00 ending time.

More specific:

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. 

• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.

• Coffee: 20g.

• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.

• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.

• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.  

• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.

• Target a TDS reading of 1.40±0.02.

• Adjust only grind size and water temperature. 

• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. 

• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. 

• The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

Observe:

• We recommend a brewing temperature of 93-95°C.

• On the Comandante, 28 turns/clicks/rotations from ”zero”, 'starting from the finest’. (This assumes the Comandante is not many years old and turns can be slightly ’off’.)

• On the Kinu M47, target mid-setting, re-calibrate if your first pour is flowing too fast or slow. Fine-adjust at will.

• "Ending time" is visualized as very few drops flowing through the V60 while the flow subsides, meaning from flowing to dropping, at 0:50 after the first pour, 1:50 and 2:50 respectively.