Use roasted coffee, not green beans. This two-serving guide adapts James Hoffmann’s recipe published by HARIO Europe. It is a starting point, not an Atlas-tested recipe or a Seen menu item. Use a size-02 V60 with matching paper, a server, grinder, scale, timer and controlled-pour kettle.
Dose, preparation and pouring
- Start with 30 g coffee, 500 g brewing water (about 1:16.7), medium-fine grind and 97°C water. The source specifies 500 mL; weighing 500 g is our practical adaptation.
- Rinse the paper, discard rinse water, add coffee and zero the scale. Wet with 60 g water, swirl gently and bloom until 0:45.
- Pour to 300 g total by 1:15, then 500 g by 1:45. Stir gently both ways, let the level fall, then swirl and drain.
- All water figures are cumulative; rinse water is extra. The beverage weighs less than the added water. Record final drawdown time rather than forcing a universal target.
Atlas practice notes: adjust one variable
Keep the coffee, water and pouring pattern consistent. If the cup is sharp and thin with a fast drawdown, try a slightly finer grind; if it is harsh and drying with a slow drawdown, try slightly coarser. These are trials, not diagnoses: roast, water and uneven wetting also matter. Taste as it cools and log dose, grind, temperature, time and result. For buying decisions, compare roasted samples under the same method; this brew does not replace physical grading or a formal cupping protocol.
Explore green-coffee sourcing