Two Stirred Pours
Open in appOnyx Coffee Lab's two-pour method: high agitation bloom and a clean drawdown. Ratio 1:16.
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Parameters
- 20 g
- Coffee
- 320 g
- Water
- 1:16
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 3:00
- Total
- ~320 ml
- Yield
Method
3:00 · total-
Bloom 1 / 50:00
Bloom with 60g (3x dose). Stir well to break up clumps.
+60g→ 60g Spiral 10s -
Pour 2 / 50:45
Pour in tight circles to 190g.
+130g→ 190g Spiral 25s -
Pour 3 / 51:20
Pour to 320g. Swirl the dripper gently.
+130g→ 320g Spiral 25s -
Swirl 4 / 51:50
Swirl once and let draw down.
-
Done 5 / 53:00
Brew complete. Target ~2:45-3:15.
Notes
Original source
Recipe by Onyx Coffee Lab, published at onyxcoffeelab.com.
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View all V60 modelsLearn 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.