V60 Ratios

Thanks for filling out our Better Coffee questionnaire.

First off, it sounds like you’re on the right track. Hario dripper, gooseneck kettle, filtered water, Maduro… This is basically what I’m doing at home these days. 

I’m pretty sure I know how you can make coffee that’s closer to what we’re doing here. It’s all going to come down to the variables: grind size, water temp, and ratios. 

Grind size is difficult to determine, but I judge mine by flow rate. It needs to be just coarse enough that you don’t get a lot of pooling when you pour very slowly. Once you’ve got that set, you can play with the water temp to regulate the way the coffee tastes. Too bitter, use cooler water. Probably start around 199º for the Maduro. And yes, one degree makes a difference, oddly enough. The last thing, and probably the one that is the difference-maker for you, is ratio of coffee to water. There’s a lot of variation within the industry on what the proper ratios are, but I like a more robust cup, so we use 1:12, and this is also what I do at home. Sometimes I go down as far as 1:10, just for a change-up. But I never really go over 1:12. So if you use 30 grams of coffee, you should use 360 grams of water. I assume you’re using a scale. If not, this is the go-to: Hario drip scale

Also, I don’t know if you’ve tried our other naturals, but if you like Maduro, I’m pretty sure you’ll like this.