V60 02 V60
Slow Continuous Pour
Stumptown Coffee Roasters' official V60 brew guide. A continuous slow pour method that emphasizes consistency and simplicity. Medium-fine grind with water just off the boil.
Parameters
- 21 g
- Coffee
- 315 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 5 medium-fine
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Saturate all grounds with 50g of water. Let bloom.
To 50g 10s Circular -
0:30 02Pour
Begin slow, steady circular pour to 150g.
To 150g 30s Circular -
1:00 03Pour
Continue steady pour to 230g.
To 230g 25s Circular -
1:30 04Pour
Final pour to 315g.
To 315g 20s Circular -
3:00 05Done
Drawdown complete. Target ~3:00.
Notes
Original source
Recipe by Stumptown Coffee Roasters, published at stumptowncoffee.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 Stumptown Coffee Roasters
View all recipes by Stumptown 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.