Competition Standard V60
Open in appA standard competition-style V60 recipe used as a baseline by many WBrC competitors. Five equal 54g pours at 30-second intervals. The even pours create reproducible results ideal for dialing in new coffees.
Free iOS No signup 1000 recipes by 124 baristas
Parameters
- 18 g
- Coffee
- 270 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 6 medium
- Grind
- 3:00
- Total
- ~270 ml
- Yield
Method
3:00 · total-
Bloom 1 / 60:00
Pour 54g evenly over the bed.
+54g→ 54g Spiral 10s -
Pour 2 / 60:30
Second pour: to 108g.
+54g→ 108g Spiral 10s -
Pour 3 / 61:00
Third pour: to 162g.
+54g→ 162g Spiral 10s -
Pour 4 / 61:30
Fourth pour: to 216g.
+54g→ 216g Spiral 10s -
Pour 5 / 62:00
Final pour: to 270g.
+54g→ 270g Spiral 10s -
Done 6 / 63:00
Drawdown complete. Target ~3:00.
Notes
Original source
Recipe by WBrC, published at worldbrewerscup.org.
More V60 02 recipes
See all V60 02 recipesFive Equal Pours
by Nicole Battefeld-Montgomery
Single Circular Pour
by Blue Bottle Coffee
Constant Spirals
by Counter Culture Coffee
1 · 3 · 9
by Doha Coffee
1 · 5 · 5
by Doha Coffee
Other V60 models
View all V60 modelsLearn 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.