Stirred Bloom to Center
Open in appHeart Coffee Roasters' (Portland) V60 recipe. Aggressive stir during bloom, then slow central pours avoiding the edges. Produces a clean, sweet cup highlighting origin character.
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Parameters
- 22 g
- Coffee
- 360 g
- Water
- 1:16.4
- Ratio
- 95 °C
- Temp
- 5 medium-fine
- Grind
- 3:00
- Total
- ~360 ml
- Yield
Method
3:00 · total-
Bloom 1 / 50:00
Pour 45g in the center, stir vigorously.
+45g→ 45g Center pour 10s -
Pour 2 / 50:30
Slow central pour to 180g. Avoid the edges.
+135g→ 180g Center pour 30s -
Pour 3 / 51:15
Continue slow central pour to 360g.
+180g→ 360g Center pour 30s -
Stir 4 / 51:50
Gentle stir to level the bed.
5s -
Done 5 / 53:00
Drawdown complete. Target ~3:00-3:30.
Notes
Original source
Recipe by Heart Coffee Roasters, published at heartroasters.com.
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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.