Coffee Chronicler V60
This V60 method from Asser Christensen of The Coffee Chronicler is designed as a reliable “daily driver” recipe that works across a wide range of coffees. It uses a standard 1:16 ratio with a medium-fine grind and a structured series of pours, beginning with a bloom and followed by progressively gentler additions of water.
The key idea is a declining agitation profile - introducing more turbulence early in the brew to kickstart extraction, then reducing agitation in later pours to avoid bitterness and over-extraction. This helps the coffee bed settle and act as a natural filter, resulting in a cup with high clarity, balanced sweetness, and a long, clean aftertaste.
Rather than relying on stirring or complex techniques, the method keeps things simple and controlled through pouring alone, making it approachable while still offering room to tweak variables like temperature, agitation, and grind size depending on the roast.
A much more detailed description of this method can be read on The Coffee Chronicler's website https://coffeechronicler.com/hario-v60-recipe-guide/
Recipe details:
Coffee:
Grind Settings:
Water:
Equipment:
Step 1.
0:00 - 0:45
Bloom with 51g of water (3 x the coffee weight)
Step 2.
0:45 - 1:15
Pour in circular patterns with the kettle raised about an inch from the cone to 135g
Step 3.
1:15 - 1:30
Wait 15 seconds, or until the water has mostly drained
Step 4.
1:30 - 1:50
Pour gently to 200ml
Step 5.
1:50 - 2:00
Wait 10 seconds, or until the water has mostly drained
Step 6.
2:00 - 2:30
Get close to the coffee bed and pour in gentle circles to reach your total water weight of 270g
Step 7.
2:30 - 3:00
Allow water to draw down, then enjoy
