Ultimate Technique

DragonFly CT62 Big Misc pourover by James Hoffmann

James Hoffmann's Ultimate V60 Technique combines a saturated bloom, 2 count main pours, a light stir, and a final swirl. Developed as a repeatable modern standard, it seeks high extraction, balanced sweetness, and a clear, even cup.

1:16.7 Ratio

3:30 Total

15g Dose

100°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 100 °C
Temp: 4 medium-fine
Grind: 3:30
Total: ~250 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:30 · total

Before you brew

1 Shape the dry coffee bed with a small well in the centre.

Bloom 1 / 7
0:00

12s

Pour 30g.

+30g→ 30g 3.8g/s 8s 100°C
Swirl 2 / 7
0:12

33s

Swirl gently. Let it bloom.
Pour 3 / 7
0:45

30s

Pour in a spiral to 150g.

+120g→ 150g Spiral 4g/s 30s
Pour 4 / 7
1:15

35s

Pour in a spiral to 250g.

+100g→ 250g Spiral 3.3g/s 30s
Swirl 5 / 7
1:50

5s

Stir once clockwise, then once counter-clockwise, to knock grounds off the walls.
Swirl 6 / 7
1:55

1m35s

Swirl gently.

Fill gently
Done 7 / 7
3:30

Finish when the coffee stops dripping.

Notes

Use 100°C for light roasts and make a small well before adding bloom water. Swirl only to remove dry pockets, use the stir to release grounds from the wall, and finish with a gentle leveling swirl. Reduce agitation if fines clog the filter.

Original source

Recipe by James Hoffmann, published at youtube.com.

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