ハリオV60 抽出レシピ How to brew with Hario V60 recipe by Kurasu Kyoto
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- Опубліковано 8 лют 2025
- Kurasuの日本国内チャンネルが移動となりました。是非こちらからフォローください！
/ @kurasukigu
Kurasuのカフェで使用しているハリオV60の抽出レシピです！
一度コツをつかめば簡単。
是非おうち時間のドリップコーヒーにご活用ください。
コーヒー：13g
お湯：200g
90c~91c
30gのお湯
30秒蒸らし
100gまでお湯
60秒立ったら
200gまでお湯
Hario V60 brewing is not as hard as you think.
Here's a simple recipe of how we do it in our cafes at Kurasu.
Coffee: 13g
Water: 200g
90c ~91c (194F)
30g water
30sec bloom
Pour up to 100g
60 sec
Pour up to 200g
Dripper: Kurasu Custom Colored Hario V60 Black Dripper
kurasu.kyoto/p...
Kettle: Kinto Pour Over Kettle
kurasu.kyoto/p...
Server: Torch Coffee Server Pitchii
kurasu.kyoto/p...
Grinder: Hario Coffee Mill Smart G
kurasu.kyoto/p...
Hario Mobile Mobile Mill STICK
kurasu.kyoto/p...
ドリッパー: KurasuオリジナルブラックHario V60ドリッパー
jp.kurasu.kyot...
ケトル: KINTO （キントー）プアオーバーケトル
jp.kurasu.kyot...
サーバー：TORCH （トーチ）コーヒーサーバー ピッチ―
jp.kurasu.kyot...
グライダー：ハリオ コーヒーミル・スマートG
jp.kurasu.kyot...
ハリオ モバイルミル スティック
jp.kurasu.kyot...
Kurasuの名前は日本語の「暮らす」からきています。はじめはオーストラリアのシドニーにて、日本の暮らしの中にあるデザイン性の高い雑貨を販売するオンラインショップとしてスタートしました。現在は日本のコーヒー器具を販売するストア、そして日本全国のスペシャルティコーヒーロースターと提携したコーヒー豆の定期購買サービスが、世界中のお客様にご支持をいただいています。
二〇一六年には初のカフェ店舗として京都店、二〇一七年にシンガポール店、二〇一八年に京都、伏見稲荷に初のロースタリーをオープンした後、同年バンコク店もスタートしました。
日本全国、また世界中のコーヒーロースターと密な連携をとることで常に最新のスペシャルティコーヒーに関わる情報交換をし、進化する焙煎への取り組みを行っています。国内外のコーヒーフェスティバルや ポップアップの参加、コラボレーションの企画を積極的に行うことことで、京都から世界へコーヒーの文化を発信し続けています。
Kurasu comes from the Japanese word “to live” or “lifestyle.” Starting as an online homeware store, we are now globally recognised as the premiere shop selling Japanese coffee brewing equipments and feature a subscription service partnering with specialty coffee roasters from around Japan.
We serve speciality coffee in our shop in Kyoto which opened in 2016, and Singapore in 2017. In 2018 we opened our 2nd Kyoto store as a roastery cafe in Fushimi Inari, along with our first store in Bangkok. We’re currently roasting with a Giesen W6A.
Our aim is to showcase Japanese coffee culture to the world through introducing coffee products, roasters, and our own roasts. We are a coffee equipment retail store, cafe, coffee roaster, and a medium for specialty coffee culture.
International: www.kurasu.kyoto
日本：www.jp.kurasu....
楽天市場：www.rakuten.co...
Instagram: / kurasu.kyoto
Facebook: / kurasu.kyoto
Pinterest: / kurasu
Twitter: / kurasu_kyoto
Coffee Subscription: www.kurasu.kyo...
コーヒー定期購買：www.jp.kurasu....
I have fond memories of visiting Kurasu over the last few years, and now I am in lockdown (Melbourne, Australia) I have been dreaming of being able to come back and visit, but I dont know how far away it is. I recently bought a V60 kit and followed this method and as soon as I took one sip, I felt like I was taken back to a rainy day in Kyoto, sitting on the bench at Kurasu, sipping black coffee and watching the rain.
Thanks for the video, hope I see you soon!
wow!
Thank you for adding English subtitles!
very similar to my routine, modified 40/60 with only 3 pour. i use 15 gr/225 water. the only difference is i'd finish the brew by 1:50 - 2:00 to maintain the sweetness of the coffee. nice video
instaBlaster...
I always wonder when people say they finish brewing after a certain time. That means you're not using all the water, right? You just take the V60 off while it's dripping?
Really miss the Kurasu crew at Kyoto. Had to cancel this year's trip to Japan in April due to Covid. Thanks for making this video and for satisfying my coffee addiction. Stay safe and healthy everyone!
Thanks so much for the comment. We truly appreciate it. We really miss all the beautiful faces we usually see during this season in Kyoto from all over the world. Hope we get to see you soon! Stay safe xx
Thank you so much, i tried your method , just now, it changes the coffee, its wonderful. Thanks ❤
I love this recipe!! My v60 brewing was in a rut, and the results I got with this method are the best I've ever had (tried multiple methods already). Love your videos and great explanation by the barista!
Hi Timo what grind size did you use?
My first time using Hario V60 and followed this recipe. Coffee tastes great! loved it!
The brewing process is very soothing! Almost like meditation. You know, every day have some me time, to concentrate in the brewing, and then have a great coffee!
This video appeared as a recommendationat exactly the right moment. Sunday afternoon, about to prepare some coffee, and even worka beans at home. Looks good, will be tasting it right now.
How was it?
@@adrian-vdr seems like it was his last cup of coffee.
@@adrian-vdr Bit of a late reply… it tasted really nice and became my standard brewing method. For a while, worka disappeared from my local roaster‘s shop but last week they were back on the menu.
@@IndividualName it's a great opportunity nonetheless to explore other coffees as well :-)
先日、エチオピア ハンベラ・ワメナ ケルーのレシピを教えて頂いた者です。ありがとうございました。お家でも近い味を出すことができ、美味しく飲ませて頂いております。
Adding your v60 tutorial to the list of recipes I would like to try with my own v60. Very informative and looks so easy to follow 😁😁😁
Thanks. It's a great recipe for my medium-roasted coffee 😀
That's great to hear - thank you so much!
いつも分かりやすい動画をありがとうございます！2杯分の時のレシピも教えていただきたいです！
This video is easy to learn love it😍🇮🇩☕
I tried this recipe and I love it. Thank you for sharing this. 🤙☕
this recipoe must be so sweet
It is!
in my experience, raising water temperature to 95 degrees works better, especially for the beans that I'm using. It's Ethiopia and light roast.
Thank you for these very nice videos. Keep up the good work ! Waiting for an Origami dripper recipe :)
Thank you, it's coming very soon 😉
Arigatou, i learn a lot from this channel... i will try this recipe for my morning coffee routine :)
Thanks for the v60 receipt, so helpfull for me 💯🙏🏻👍🏻
Thank You
Very well made Kosuke San !
Arigato gozaimasu ! 🙏
This tasted so much better than James Hoffman's method. Thank you!!! My coffee never tasted so good!! =D
Same 🙏🏼
Of course, James’s recipe suck
Not trying to advocate anyone but how's that recipe is any different from James one?
As far as I see here the ratio is 6.5g / 100ml, where as James uses 6g / 100ml and the temperature here is ~7-8deg differ. In this video the coffee is tad bit darker than on another and amount of coffee brewed is not the same too, that might be why temp is a bit lower. Besides those two things everything is pretty much the same. Probably some technique is not exactly same here and there but overall seems to be quite same to me IMHO.
@@UserNameNiemand your observation is similar to asking how is Hungry Jacks/Burger King different time Macdonalds? Aren’t they all hamburgers at the end of the day ?
@@UserNameNiemand From what I've experienced I believe the biggest thing that might make this recipe tase better is the dose, and following that, the grind size. When using smaller doses you have to grind a little finer to avoid under extraction, with that, more surface area of the coffee is exposed which usually results in a higher extraction, and with these kinds of smaller dose brews, the higher extraction just gives the cup more defined flavor, at least from my testing. I think for anyone to say that James Hoffmann's method "sucks" is dumb, but to say that they'd prefer this instead is a completely reasonable claim and might just be a matter of preference.
cool! I recently watched your updated Kalita wave 155 recipe and wondering if you guys have an updated v60 recipe? or are you still using this recipe? thanks!
Will definitely try to go to Kurasu next time I visit Kyoto !
Very nice video and easy to follow, thank you
Hello! I been using your recipe a lot as my daily driver. both for Kalita wave and V60. I wonder if you also have a French press recipe? Thanks in advance 🍀
Very nice dripper! Looks like the Tetsu Kasuya's one from Hario.
It has original V60 ribbing, not unlike the Tetsu Kasuya one.
@@KurasuKyoto Thank you for your reply and information. I have never seen the original V60 in black. :)
Did I just see that right? Did you rinse the carafe out after rinsing through the filter?
If so I salute you! I thought I was going crazy. Nobody else is doing that or talking about it in these guides. There's still paper residue in your flask after rinsing the filter paper, it needs flushing out!
Good to see I wasn't the first person to notice...
Thanx for sharing..ill try this method at home..
Excellent recipe and presentation. I was curious what that attachment used with the grinder was called, to make it automatic instead of manual.
it’s hario smart g but you probably know it by now
I had been using this recipe not knowing kurasu already did the same
Thank you.
This is amazing. Thank you so much. Any tips for scaling the recipe up?
Use mafs 🌚
Will try this tomorrow morning :) arigatou
U are great man, that's why i love japanese people
I tried your method a few times for either more fruity flavor or nutty flavor coffee bean and it worked well for both! Even using the same water temperature!👍🏻👍🏻 very useful video and I’ll definitely pay a visit when I travel to Japan again;)
But if I wanna make more coffee in one time, do I just double everything or can’t double the brewing time? Thank you🙇🏻♀️
TBH, you'd logically have to double the brew time, since it's unlikely twice the volume of water could pass through the cone in the same time as a smaller brew ratio. More liquid volume = more time spent passing through the filter.
Hello. I am hoping you could do a hario switch 03 recipe to make some 500-700ml brew. I'd appreciate some guidance on bigger volumes 🙂
Brewing begins at 3:11
tnx!!
Awesome 👍☕
Great vibes in this video! Thank you for the clearest of the explanations around UA-cam. New subscriber right here 🇲🇽☕
Concuerdo. Directa, al grano, y fácil de seguir
Good video..
Like this style
Muito bom este método!❤️
There's no way all that coffee in the pitcher is 200g (actually, it would be even less because the grounds will retain about 30-40g of water). I just did this method and ended up with only ~160g of liquid. My single cup looks like it has about as much as one of the two cups in the video. Was the resulting pitcher actually from a much larger brew?
Hi, as you have mentioned coffee grounds retain water and so the finished brew would be around 160-170g, a good single serve. Kosuke in the video just shared the finished 170g of coffee into two cups for him and his colleague filming to try :)
Thank you, this is a great recipe!
Hello, I would like to ask based on your experience, what are the pros and cons of the kasuya drip kettle and the kinto kettle, including the spout shape and which one have better control. I would like to know what is your preferred type between the two kettle. I really enjoy the recipe!
It’s interesting, I’ve been having lots of trouble with long drawdown times with the v60 tabbed filter paper even with coarser grinds. I wonder if its my technique. I’ll give this method a try, you avoid the edges and stir more vigorously than I do.
Same here. I tried this method today and I have better coffee! Will keep working on my technique and grind size to keep improving!
I used to have long draw times too when I first started using the V60. One thing I started consciously doing is making sure my filter cone is gently shoved down (not enough to distort the filter) through the hole. I haven’t had an issue since then. Not sure what I was doing before.
That grinder 🤓
Hi how many click for timemore c2?
For lightly roasted beans like the one used in this video, it's 18-19 clicks.
@@taiboldmanwhat about medium roast?
hope to see an iced filter version of this recipe :)
We will work on it :) Thanks for watching🙏
Thanks 🙏🏼
3:36おもてたんと違う🤔
撹拌する方法、試したことがないのでやってみます
豆の量に対して、使用するお湯の量が多い気がしたのですが、抽出量はどれくらいなのでしょうか？
攪拌ですが、コーヒーの煎具合にもよります。浅煎りはコーヒーとお湯が深煎りのコーヒーと比べ馴染みにくく、均一に浸透させ、チャネリング（コーヒーの層から不均一にお湯が浸透すること)を防ぐ効果がります。
コーヒーと注ぐお湯の比率に関しては浅煎りの場合1:15から16。13gに対して200gであれば1:15.3ぐらいですね。もう少し深入りの場合は1:12から13ぐらいを普段目安に私たちはしております。
注ぐお湯の量が200gの場合、抽出量は180gぐらいになります。
是非お試しください！
I'm not rinsing my filter anywhere near enough. Noted.
중간에 저어 주어야 하는 거군요. 영상마다 시간이나 방법이 조금씩 다른데 그 이유가 궁금하긴 합니다.
thanks for the video. what is the name/type of the grinder that was used in the video? thanks a lot.
Has anyone done this method with the Comandante grinder? I'm curious what click setting would be appropriate for the given recipe (13g: 200ml water)?
i normally use like 18to24 grams per 300gr water, didnt think 13 grams would be drinkable too
We're usually aiming for a 1:15 - 1:16 coffee to water ratio.
@@KurasuKyoto my bad thought it was 13grams per 330mL
Thanks for the tutorial
I'm getting bitter brews with multiple pours after the bloom. A single continuous pour like the Hoffman method yields a much sweeter result
Really depends on the coffee as well and your taste. In general you're get a stronger extraction with separate pours and lighter with single. We do single or double pours depending on the coffee we're using. If another method works, by all means that's what we would recommend.
Every coffee is different and has different approach dude, no method can apply perfectly to every kind of coffee
Is this the new method? In your blogsite it's 12g to 200g coffee. I'ma try this on my next.
We have been generally doing 13g more recently. Depending on the coffee as well. Thanks for watching.
@@KurasuKyoto Yep, I’ve noticed 13g has a richer taste despite the difference only being 1 gram.
ありがとうございます (arigato gozaimasu)
How many clicks on commandante?
hey, little confusion here. by coarser than granulated sugar. do you guys mean powdered sugar? because in my country granulated sugar is like medium coarse on grind size :(
but powdered sugar was like super fine tho. I use manual grinder, IDK if my method is proper, but I think 5 to 6 clicks start from the zero setting gave me the same grind level as kurasu's
Can you make a video using Kalita 101 please? I learned a lot from your vids
By stirring the bloom with a spoon, you prevent it from being evenly bloomed. you can even see in the video that some of your bloom isn't even in the water. you also pour way too gently. It's a percolation brew, not an infusion brew. you need agitation in the first 40% of the pour or the coffee will be under-extracted. then pour gently in the last 60%
He stirs to get the water to make contact with as much of the grinds as possible as quick as possible. You are better off stirring then hard pouring because a hard pour at the beginning will create channels in the coffee bed when you go to pour gently after.
@@Stephan9 it’s not about pouring it hard in the beginning, there’s an ideal amount of disruption you want in the beginning, but the initial disruption has to be comparably more than the second pour and the second pour should def not disrupt the bed too much. and swirling it prevents the problems that spoon stirring shows in the video. you want to keep the bloom in the bloom water, and stirring it with a spoon takes the grounds out of the water, as is plainly obvious in the video
@@samuelrincon4407 I thought it looked a little uneven. Glad my instinct was correct.
I bet you're an award winning barista.
@@Noid1220 nah im a walking living breathing nut. Just semen in human form commenting on a stupid fucking youtube video for no reason. Mostly just venting honestly
Can I say that you are using 1:15 ratio? And if i want to add up the coffee amount i will get the same good taste that i have with this 200 gram setup?
1:15 ratio or 1:16 ratio?
that grinder doesn't look too good for light roast, wonder if it is even powerful enough for it
So far we haven't had any issues.
@@KurasuKyoto GOTEEM!
Could you please advise for 400ml - do we just double everything and time?
Hi there, this could work
Coffee: 26g
Water: 400g
90c ~91c (194F)
60g water
45 sec bloom
Pour up to 200g
90 sec
Pour up to 400g
Don't double your times, keep bloom between 30-45 sec, but do double all of your weight measurements. Coarsen up your grind as needed, you'll likely find success in a 3-4min brew
The time should not be more than 4 mins otherwise it would be too long in contact with water and will taste bitter.
The amount of coffee x 2 = Water you put in for bloom, so let’s say you are using 30 grams of coffee than just add 60grams of water in bloom. And then it’s in ratios. I hope this helps.
May I know what device did u use to that grinder so that it become automatic?
Excellent presentation by the way. Always following your method on Instagram.
Hario smart g grinder with electric motor attachment. don't bother. find something like a Chestnut C2 or if you got some budget, comandante or if you're filthy rich, Kinu. better grind consistency with fewer fines for the price compared this shit grinder+motor. no matter what brew method I do, there will always be those over-extracted AND under-extracted traits. (i owned one)
@@aimanisa9610 thanks for your info. I thought it would be suitable for any kind of handgrinders.
Hi Dimi
Here's the grinder we use:
Grinder: Hario Coffee Mill Smart G
kurasu.kyoto/products/hario-coffee-mill-smart-g
Hario Mobile Mobile Mill STICK
kurasu.kyoto/products/hario-mobile-mill-stick
You can check our video to see the mobile mill stick in action:
ua-cam.com/video/nQTObsPOpK0/v-deo.html&t
Thank you xoxo
Kurasu
@@KurasuKyoto Thanyouu 🙏🏻 really appreciate that.
Try this but my coffee come out sour. Should i grind finer? My brew time is around 2mins19sec.
Yeah grind a little finer until you hit that sweet spot. If you have a inconsistent grinder that might make it a little difficult
@@123stdl okay. Thanks man. I'll try it out later.
Also you can try hotter water temperature. 2.19 is good time, even a bit slow, so grinding finer will make it slower. Higher temperatures extract more without slowing the process.
grind size?
How many clicks do you recommend on the hario grinder?
same question! i've tried 25 clicks for light roasted coffee, 27 for dark
what if i only want to make for 1 cup only for myself?
Hi Raymond - this video shows for 1 cup. The end weight should be around 180g
Grind size for a hario grinder?
Apa airnya tidak kebanyakan 300ml untuk 13g?
200ml. Bukan 300ml
Heyy would the grinds need to be coarser if i am using this method for the tetsu kasuya model v60 due to the slower draw down?
Yes, Tetsu recommends a coarser grind.
@@KurasuKyoto Thanks so much
how many clicks with the Hario Smart G for that grind size?
Please tell me what size of v60 did you use?
We're using the 01 model here. Thank you
i see his balmuda toaster
For 1zpresso q2 grinder ,how many click do you recommend?
22 OR 2 rotations and 2 extra numbers(6 clicks)
that grinder...
Here's the grinder we use:
Grinder: Hario Coffee Mill Smart G
kurasu.kyoto/products/hario-coffee-mill-smart-g
Hario Mobile Mobile Mill STICK
kurasu.kyoto/products/hario-mobile-mill-stick
You can check our video to see the mobile mill stick in action:
ua-cam.com/video/nQTObsPOpK0/v-deo.html&t
Thank you xoxo
Kurasu
does anyone know the name of the water dispenser at the back that he’s using?
Looks like it's a BUNN H5E water dispenser
3湯目の撹拌は何故行うのでしょうか？
1.コーヒーが早く落ちるように、ドリッパーのリブに沿って、水流を作るため。早く落とす理由は、抽出後半は雑味が出やすいので、なるべく早く終えたいからです。
2.全てのコーヒー粉から均一に抽出されるように、ドリッパー壁面の粉を落とすためです。
@@KurasuKyoto
ご返信ありがとうございます！早速試してみます!
What grinder is that? Thanks
Hi Kenji,
Here's the grinder we use:
Grinder: Hario Coffee Mill Smart G
kurasu.kyoto/products/hario-coffee-mill-smart-g
Hario Mobile Mobile Mill STICK
kurasu.kyoto/products/hario-mobile-mill-stick
You can check our video to see the mobile mill stick in action:
ua-cam.com/video/nQTObsPOpK0/v-deo.html&t
Thank you xoxo
Kurasu
30g wait 30 seconds
70g wait 30 seconds
100g wait 30 seconds
Am I right ?
Yup
No I think the times start from beginning of the pour. So at 30 seconds you begin to add the 70g of water but then at 60 seconds you add the last 100g. It might have taken 15 seconds for the 70g of water to be added in which case you might only be waiting 15 seconds before starting the 100g pour.
-
The best way to view it is as a timer, so you start the clock as soon as you start the first pour so at 0:00 begin adding the 30g pour. When the clock hits 0:30 begin the 70g pour. When the clock hits 1:00 begin the 100g pour.
@@judenoble2207 It's the same thing though right? Just the initial 30s (to pour 30g) was omitted so its shifted; adds up to 2 minutes as expected
Yeah it is. The point I was making is that you don’t wait 30 seconds after the pour finishes. Rather it is 30 seconds after you start pouring. So, for example, if you take 20 seconds to do the second pour (70g water) then there is only a 10 second gap before beginning the third pour
aregato senpai
What TDS and extraction rate does this yield?
etern4lgod i did this on a Honduras grinded on timemore nano and a crystal dripper, i got 18.53% extraction and 1.38% tds, i then tried it on a CoE 2019 Brazil n a Burrundi , all similar extractions and tds%
does this work for dark roasted coffee?
Finer grind for a dark roast since it is less dense. Lighter roasts need somewhat coarser grinds and shorter extraction times, in my experience.
@@simonm.1122 I've read the opposite: “I personally also always grind my beans finer if they’re a lighter roast and dark roasts on the coarser side. This is because dark roast tends to be more bitter in flavour to begin with, so a longer contact time between water and coffee would result in over extraction.”
Yes, but I propose don't adjust the grind size for that as Simon suggested.
Lets step back a little:
There are several extraction methods that can make you a great coffee and not all extraction method works well with the different kind of beans. Still all methods are based around 2 things: the pour volume ratios and the timing of each pours which include the optimal maximum extraction time as well. Modifying these change what flavors you aim to extract and how from the beans. This means if you want to follow a method you should aim to respect the ratios and timings as much as possible.
Since the grind size has the most influence on how much water can you let through of your v60 you should use the grind size to set your timings: basically how much time you want to give the water for extraction in every step. So if you want a full extraction time of 2:15 (which is in the short end) like in the method you set the grind size till you archive that end time for your specific bean with that method.
Additionally you can differ +/-1 from that setting since a finer grind tends to give more richness of flavor (eg more fruitiness) in expanse of maybe getting some unwanted taste like sourness. More deviation from the optimal grind size will change your timings and the ending time too much and more than ~15 sec of deviation is not recommended.
So if you work with darker roast you just need to lower your temperature. At lower temperature the bitter tasting flavors are not getting extracted that much.
General rule for water temperatures: Dark: 85-89; Medium: 89-92; Light: 92-95
Additionally if you want a more richer taste you can play around the base coffee/water ration of 1/15 and change it to 1/14. Still keep in mind that you need to adjust your grind size after that as well.
What grinder is that?
Hi Max,
Here's the grinder we use:
Grinder: Hario Coffee Mill Smart G
kurasu.kyoto/products/hario-coffee-mill-smart-g
Hario Mobile Mobile Mill STICK
kurasu.kyoto/products/hario-mobile-mill-stick
You can check our video to see the mobile mill stick in action:
ua-cam.com/video/nQTObsPOpK0/v-deo.html&t
Thank you xoxo
Kurasu
2倍の量淹れたい場合は、
単純に豆もお湯の量も2倍の量でいいんでしょうか？
基本的にはそう考えていただいて問題ございません。もう少しでブログに２杯、３杯どりの抽出方法の注意点を掲載した記事をアップしますので是非参考にされてください。
Finally, somebody uses a spoon to take the beans from the bag, hate when they use bare hands, disgusting, nice video
I use my hands when I brew at home.
holy shit i want everything on here
including the holy shit? Come on.
200g of water for 2 people... I drink 700g myself 😂🤓
For my taste and experience, you just made hot, brown water.
なんか知ってるのと違うな…これが正しいのか？
微妙に違うかな…
If you don't like the smell of paper so much, why drop the scented water on the server? Should you put another container down? The server just needs to be warmed up separately.
Furthermore, pre-wetting the paper adversely affects the extract process.
The agitation of hot water and coffee powder should never be done, as the extracted coffee will become cloudy and flavour is ruduced.
Interested in knowing the source or more information on your suggestions. We don't see these happening in our coffee. If something works better for you, by all mean that's what we would recommend.
Never use the word 'never' to an approach of making coffee, it's all preference and differ with each beans. Unless you're making coffee with +100°c water which is quite stupid
参考ならん
どのあたりが改善できますでしょうか？