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V60 02

Competition Standard V60

V60 02 V60 by WBrC

This World Brewers Cup-sourced competition baseline uses 5 count equal V60 pours at regular intervals. Its repeatable structure exposes a coffee's balance clearly, making acidity, sweetness, and finish easy to assess while dialing in.

1:15 Ratio
3:00 Total
18g Dose
93°C Temp
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Parameters

18 g
Coffee
270 g
Water
1:15
Ratio
93 °C
Temp
6 medium
Grind
3:00
Total
~270 ml
Yield
Grind · 6/10 · medium
FINE COARSE

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Method

3:00 · total
  1. Bloom 1 / 6
    0:00
    30s

    Pour 54g in a spiral. Let it bloom.

    +54g→ 54g Spiral 5.4g/s 10s 93°C
  2. Pour 2 / 6
    0:30
    30s

    Pour in a spiral to 108g.

    +54g→ 108g Spiral 5.4g/s 10s
  3. Pour 3 / 6
    1:00
    30s

    Pour in a spiral to 162g.

    +54g→ 162g Spiral 5.4g/s 10s
  4. Pour 4 / 6
    1:30
    30s

    Pour in a spiral to 216g.

    +54g→ 216g Spiral 5.4g/s 10s
  5. Pour 5 / 6
    2:00
    1m

    Finish in a spiral to 270g.

    +54g→ 270g Spiral 5.4g/s 10s
  6. Done 6 / 6
    3:00

    Drawdown complete.

Notes

Keep pour height, flow, and interval consistent so grind changes remain the main dialing variable. Start with even circular coverage, then adjust finer for hollow acidity or coarser for dryness. Use the cup as a benchmark before altering pulse size or agitation.

Original source

Recipe by WBrC, published at worldbrewerscup.org.

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