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.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 3:00
- Ratio
- 1:15
- Coffee
- 21 g
- Temp
- 96 °C
The Slow Continuous Pour recipe by Stumptown Coffee Roasters for the V60 02 uses 21 g of coffee and 315 g of water (1:15 ratio), at 96°C, with a target brew time of 3:00.
Parameters
- 21 g
- Coffee
- 315 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 5 medium fine
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Saturate all grounds with 50g of water. Let bloom.
+50g 10s Circular -
0:30Pour
Begin slow, steady circular pour to 150g.
+150g 30s Circular -
1:00Pour
Continue steady pour to 230g.
+230g 25s Circular -
1:30Pour
Final pour to 315g.
+315g 20s Circular -
3:00Done
Drawdown complete. Target ~3:00.
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 Stumptown Coffee Roasters
-
Oscillating Pour
1:16.7Chemex 6 Cup
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Official
1:16.1Chemex 8 Cup
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Two-Stage Fill
1:16.1French Press 3 Cup
- Chocolate
- Balanced
Total 4:15 Temp 96°C -
Two 1:18 Pours
1:18.1Bee House
- Sweet
- Caramel
Total 2:00 Temp 96°C -
Filtron
1:4.7Cold Brew
- Chocolate
- Caramel
Total 16h Temp 20°C
Original source
Recipe by Stumptown Coffee Roasters, published at stumptowncoffee.com.
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100g
+50g Add water