Patrik Rolf V60
April Coffee founder Patrik Rolf's personal V60 recipe. Six equal aggressive circular pours of 50g each at 30-second intervals with coarse grind and lower temperature to preserve delicate aromatics.
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- Coffee
- 20 g
- Water
- 300 g
- Ratio
- 1:15
- Temp
- 92 °C
- Grind
- 7 coarse
- Total
- 3:30
- Servings
- 1
Method
-
0:00Bloom
Aggressive circular pour to 50g.
+50g 8s circular -
0:40Pour
Second pour: to 100g. Aggressive circular.
+100g 8s circular -
1:10Pour
Third pour: to 150g.
+150g 8s circular -
1:40Pour
Fourth pour: to 200g.
+200g 8s circular -
2:10Pour
Fifth pour: to 250g.
+250g 8s circular -
2:40Pour
Final pour: to 300g.
+300g 8s circular -
3:30Done
Drawdown complete. Target 3:20-3:30.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Rolf's signature approach emphasizes aggressive agitation with coarse grind. The lower temperature (92°C) is intentional to preserve volatile floral aromatics. Each pour should be aggressive and circular to compensate for the coarse grind. Recommended water hardness: 90-110 ppm.
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100g
+50g Add water