V60 02 V60
Zig-Zag
by Tawans Nui
Kawah's style pour-over at 1:13 ratio. A two-pour structure — circular saturation followed by a zig-zag finish — that waits for the steady stream to turn into a drip.
Parameters
- 20 g
- Coffee
- 260 g
- Water
- 1:13
- Ratio
- 93 °C
- Temp
- 7 coarse
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour 40g of water over the grounds and let the coffee degas.
To 40g 10s Slow -
0:30 02Pour
Pour in circles up to 135g to evenly saturate the bed.
To 135g 20s Circular -
1:00 03Pour
Finish in a zig-zag pattern up to 260g for even extraction.
To 260g 25s Zig-zag -
2:30 04Done
Wait for the steady stream to turn into a drip. Serve.
Notes
Grinder
6.5 on the creator's grinder.
Original source
Recipe by Tawans Nui, published at instagram.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 Tawans Nui
View all recipes by Tawans Nui →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.