V60 02 V60
Stirred Bloom to Center
Heart Coffee Roasters' (Portland) V60 recipe. Aggressive stir during bloom, then slow central pours avoiding the edges. Produces a clean, sweet cup highlighting origin character.
Parameters
- 22 g
- Coffee
- 360 g
- Water
- 1:16.4
- Ratio
- 95 °C
- Temp
- 5 medium-fine
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour 45g in the center, stir vigorously.
To 45g 10s Slow -
0:30 02Pour
Slow central pour to 180g. Avoid the edges.
To 180g 30s Slow -
1:15 03Pour
Continue slow central pour to 360g.
To 360g 30s Slow -
1:50 04Stir
Gentle stir to level the bed.
5s -
3:00 05Done
Drawdown complete. Target ~3:00-3:30.
Notes
Original source
Recipe by Heart Coffee Roasters, published at heartroasters.com.
More V60 02 recipes
See all V60 02 recipes →- 01 Five Equal Pours byNicole Battefeld-Montgomery Nicole Battefeld's five-pour V60 method with 60g per pour. 2018 German Barista Champion recipe designed for honest flavors, body retention, and natural acidity. Ratio 1:16.7 Time 3:15
- 02 Single Circular Pour byBlue Bottle Coffee Blue Bottle Coffee's official pour-over method. A bloom followed by a steady circular pour. Blue Bottle emphasizes freshness — beans within two weeks of roast date. Ratio 1:16.7 Time 3:00
- 03 Constant Spirals byCounter Culture Coffee Counter Culture Coffee's brew guide: 1:16.7 ratio with steady spiral pours for consistent extraction. Ratio 1:16.7 Time 3:45
- 04 Jonathan Gagné byJonathan Gagné Jonathan Gagné's (Coffee ad Astra) high-extraction V60: boiling water, nest bloom technique, and slow flower-pattern pour. Ratio 1:17 Time 4:30
- 05 Official byGeorge Howell George Howell Coffee's brew guide: drip-fine grind with gentle pours to preserve delicate notes in light roasts. Ratio 1:15 Time 3:30
More by Heart Coffee Roasters
View all recipes by Heart Coffee Roasters →Other V60 models
View all V60 models →Learn the fundamentals
Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.