№ 772 V60 02 3:30 1:16.7 Hario
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Pulse Pour Method

A multi-pour technique with pauses between pours for controlled agitation and even extraction.

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Parameters

Coffee
18 g
Water
300 g
Ratio
1:16.7
Temp
95 °C
Grind
5 medium
Total
3:30
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

3:30 total
  1. 0:00
    Bloom

    Bloom with 50g.

    +50g 10s circular
  2. 0:35
    Pour

    Pulse pour to 100g.

    +100g 10s pulse
  3. 1:00
    Wait

    Wait for water to recede.

  4. 1:15
    Pour

    Pulse pour to 160g.

    +160g 10s pulse
  5. 1:40
    Wait

    Wait for water to recede.

  6. 1:55
    Pour

    Pulse pour to 230g.

    +230g 10s pulse
  7. 2:20
    Pour

    Final pour to 300g.

    +300g 10s pulse
  8. 3:30
    Done

    Brew complete. Target ~3:30.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Each pulse should be poured in gentle concentric circles. Wait for the water to drop near the bed between pours.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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