Hello! Today we'll go through British Barista Champion Sangho Park's Hario V60 brew recipe in detail. In this video, Sangho Park shares the core principles behind coffee extraction along with his personal tips, showing you how to brew a perfect hot or iced coffee. ☕️✨

1. Philosophy and Core Principles Behind the Recipe

Sangho Park emphasizes that balance is what he values most in coffee extraction. He says he prioritizes sweetness, acidity, and a clean cup above all else, and that this focus led him to develop a recipe that brings out the best qualities of specialty coffee.

"I'm someone who values balance above everything. I believe that sweetness, acidity, and a clean cup are what allow the strengths of great specialty coffee to truly shine."

• Core principles:
  • Temperature consistency: Maintaining a stable temperature throughout extraction is essential for flavor consistency.
  • Harmony between pour rate and extraction speed: Matching the speed at which you pour water to the speed at which coffee extracts helps keep both temperature and flavor in balance.

2. Coffee Beans and Grind Setting

For this recipe, he uses Guatemala El Injerto Legendary Geisha beans — a special lot he won at auction the previous year.

• Grinding tips:
  • For V60 extraction, he recommends grinding slightly coarser than you would for other brewing devices.
  • "The finer you grind, the more fines you get, and the more bitter or negative flavors can emerge. So I grind a bit coarser to maintain temperature and keep the flavor balanced."

3. Extraction Process: Hot Coffee

3-1. Preparation

1. Filter rinse: Always rinse the paper filter to remove any papery taste.

   "Some say you don't need to, but I always rinse to get rid of the paper flavor."

2. Temperature maintenance: Pre-warm your server and dripper to maintain temperature.
   • "If the temperature drops, the acidity can become too pronounced. Pre-warming ensures consistent extraction."

3-2. Extraction

1. Coffee-to-water ratio: 16g of coffee to 250g of water.
2. Bloom: Start the timer and pour 32g of water — twice the weight of the coffee — and let it bloom for 30 seconds.

   "The bloom is an important step that awakens the aroma and flavor of the coffee."

3. Pouring:
   • First pour: pour up to 122g.
   • Second pour: pour up to 250g, keeping the water level steady.

     "When you match the pour rate to the extraction speed, the temperature stays consistent throughout."

4. Stir: At 1 minute 40 seconds, give it one stir.
   • "This improves extraction consistency and makes the coffee taste cleaner."

3-3. Extraction Time

• Total extraction time is approximately 2 minutes 10 seconds to 2 minutes 30 seconds.
• If extraction is too fast, grind finer; if too slow, grind coarser.

4. Extraction Process: Iced Coffee

4-1. Preparation

1. Ice: Add 100g of ice to the server.
2. Coffee-to-water ratio: 19g of coffee to 160g of water.
   • "For iced coffee, it's important to use a bit more coffee and grind slightly finer to increase the concentration."

4-2. Extraction

1. Bloom: Pour 19g of water — equal to the weight of the coffee — and let it bloom for 30 seconds.
2. Pouring:
   • First pour: pour up to 60g.
   • Second pour: pour up to 160g, keeping the water level steady.
3. Stir: At 1 minute 50 seconds, give it one stir.

4-3. Finishing

• The brewed coffee drips over the ice, diluting to the right concentration for a refreshing iced coffee.

  "It tastes bright and clean, almost like drinking fruit juice. Perfect for gulping down!"

5. Brewing Tips and Competition Experience

Sangho Park also shared lessons and tips gained from his competition experience.

• The importance of temperature consistency:

  "At competitions, I once received different scores depending on where the judges were sitting. Temperature differences were the cause. That's what led me to research how to maintain a consistent temperature throughout extraction."

• Equipment choice:
  • Ceramic drippers excel at retaining heat, while plastic drippers struggle to maintain temperature.
  • "The ceramic dripper was the best in terms of heat retention. We confirmed it through blind testing as well."

6. Closing and Recommendations

Sangho Park says there's no single right answer in coffee brewing, and that the most important thing is finding your own style.

"There's no definitive answer in brewing. The style recommended by the roastery is usually the most delicious. Our coffee is roasted with a focus on clean cup and acidity, so this recipe tends to be a great match."

7. One-Line Summary

Temperature consistency and balance are the keys to a perfect cup — experience the true character of specialty coffee with Sangho Park's Hario V60 recipe. ☕️