Pulse Pour Method
Open in appA multi-pour technique with pauses between pours for controlled agitation and even extraction.
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Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 5 medium
- Grind
- 3:30
- Total
- ~300 ml
- Yield
Method
3:30 · total-
Bloom 1 / 80:00
Bloom with 50g.
+50g→ 50g Spiral 10s -
Pour 2 / 80:35
Pulse pour to 100g.
+50g→ 100g Pulsed spiral 10s -
Wait 3 / 81:00
Wait for water to recede.
-
Pour 4 / 81:15
Pulse pour to 160g.
+60g→ 160g Pulsed spiral 10s -
Wait 5 / 81:40
Wait for water to recede.
-
Pour 6 / 81:55
Pulse pour to 230g.
+70g→ 230g Pulsed spiral 10s -
Pour 7 / 82:20
Final pour to 300g.
+70g→ 300g Pulsed spiral 10s -
Done 8 / 83:30
Brew complete. Target ~3:30.
Notes
Original source
Recipe by Hario, published at hario.co.jp.
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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.