Two Stirred Pours
Onyx Coffee Lab's two-pour method: high agitation bloom and a clean drawdown. Ratio 1:16.
- Sweet
- Fruity
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 3:00
- Ratio
- 1:16
- Coffee
- 20 g
- Temp
- 96 °C
The Two Stirred Pours recipe by Onyx Coffee Lab for the V60 02 uses 20 g of coffee and 320 g of water (1:16 ratio), at 96°C, with a target brew time of 3:00.
Parameters
- 20 g
- Coffee
- 320 g
- Water
- 1:16
- Ratio
- 96 °C
- Temp
- 4 medium fine
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Bloom with 60g (3x dose). Stir well to break up clumps.
+60g 10s Slow -
0:45Pour
Pour in tight circles to 190g.
+190g 25s Circular -
1:20Pour
Pour to 320g. Swirl the dripper gently.
+320g 25s Circular -
1:50Swirl
Swirl once and let draw down.
-
3:00Done
Brew complete. Target ~2:45-3:15.
Notes
More V60 02 recipes
-
Five Equal Pours
1:16.7by Nicole Battefeld-Montgomery
- Balanced
- Sweet
Total 3:15 Temp 95°C -
Single Circular Pour
1:16.7by Blue Bottle Coffee
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Constant Spirals
1:16.7by Counter Culture Coffee
- Balanced
- Sweet
Total 3:45 Temp 93°C -
Jonathan Gagné
1:17by Jonathan Gagné
- Sweet
- Balanced
Total 4:30 Temp 100°C -
Official
1:15by George Howell
- Floral
- Fruity
Total 3:30 Temp 96°C
Other V60 methods
More by Onyx Coffee Lab
Original source
Recipe by Onyx Coffee Lab, published at onyxcoffeelab.com.
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100g
+50g Add water