Lance Hedrick's double bloom V60

Recipe by Lance Hedrick · See the original

Lance Hedrick is a coffee educator and YouTuber who spent close to two years testing this recipe with lots of people, grinders and filters. Instead of chasing a grind size, you adjust the grind until the whole brew finishes between two and two and a half minutes.

Two small blooms let gassy coffee settle before one quick main pour. He suggests 93°C to 96°C for very light roasts and a little cooler for darker ones.

V60 recipes

Everyday

Our one-cup starting point for any filter roast.

15 g · 1:16.7 · 2:30 to 3:30

Hoffmann's V60

Two cups, a big bloom and a swirl to finish. Clean and sweet.

30 g · 1:16.7 · 3:15 to 3:45

4:6 method

Five pours you can tune for sweetness and strength.

20 g · 1:15 · 3:30

Rao's V60

Very hot water, a big bloom and spins instead of stirs.

20 g · 1:16.5 · 4:00 to 4:30

Hoffmann's one cup V60

One mug, five small pours and a swirl. Sweet and even.

15 g · 1:16.7 · 2:50 to 3:20

Five pour

Five equal pours, each one when the last has drained.

20 g · 1:15 · 3:15 to 3:45

April's V60

Six even pours with a lively stream, done by 3:30.

20 g · 1:15 · 3:20 to 3:30

Hedrick's double bloom

Two small blooms, one fast pour. Dial in by time, not grind.

15 g · 1:15 · 2:00 to 2:30

Hario's V60

The maker's own recipe: a bloom and three equal pours.

15 g · 1:14 · 2:30 to 3:00

Gagné's V60

Boiling water, a big bloom and three gentle spins.

22 g · 1:16 · 2:30 to 3:30

Licata's V60

One long pour that starts fast and ends with a splash.

18 g · 1:16.7 · 2:20 to 2:40

Grill's V60

Two cups, two big pours and a quick stir after each.

30 g · 1:16.7 · 2:45 to 3:00

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:15
Water temperature: 93°C
Grind: Whatever gives a 2:00 to 2:30 brew on your grinder
Time: 2:00 to 2:30

What you need

V60 dripper and a paper filter to fit it
Kettle, ideally a gooseneck kettle for a steady pour
Digital scale with a timer
Burr grinder
Mug or server

Method

1
Rinse the paper filter with hot water and tip the water away. Add 15 g of ground coffee, level it and zero the scale.
2
Heat water to about 93°C. Start the timer and pour 45 g at a gentle pace. There is no need to swirl.
3
At 0:30, pour another 45 g to reach 90 g. This second bloom lets more gas escape.
4
At 1:00, pour quickly in small circles in the centre all the way to 225 g. It should take only about 12 seconds.
5
Let it drain. It should finish between 2:00 and 2:30. If it runs faster, give it a small swirl now, and grind a little finer next time.
6
If it runs slower than 2:30, grind coarser next time. Once the time is right, you can tune strength by changing the water instead.