Competition Standard V60
A 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.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 3:00
- Ratio
- 1:15
- Coffee
- 18 g
- Temp
- 93 °C
The Competition Standard V60 recipe by WBrC for the V60 02 uses 18 g of coffee and 270 g of water (1:15 ratio), at 93°C, with a target brew time of 3:00.
Parameters
- 18 g
- Coffee
- 270 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 6 medium
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 54g evenly over the bed.
+54g 10s Circular -
0:30Pour
Second pour: to 108g.
+108g 10s Circular -
1:00Pour
Third pour: to 162g.
+162g 10s Circular -
1:30Pour
Fourth pour: to 216g.
+216g 10s Circular -
2:00Pour
Final pour: to 270g.
+270g 10s 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
Original source
Recipe by WBrC, published at worldbrewerscup.org.
Next step
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100g
+50g Add water