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Pulse Pour Method

by Hario V60 02

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

  • Balanced
  • Sweet
  • Medium-bodied
  • Light roast
  • Medium roast
  • Standard
  • Intermediate
Total
3:30
Ratio
1:16.7
Coffee
18 g
Temp
95 °C

The Pulse Pour Method recipe by Hario for the V60 02 uses 18 g of coffee and 300 g of water (1:16.7 ratio), at 95°C, with a target brew time of 3:30.

Parameters

18 g
Coffee
300 g
Water
1:16.7
Ratio
95 °C
Temp
5 medium
Grind
3:30
Total
1
Servings
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.

Notes

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

More V60 02 recipes

See all V60 02 recipes →

Other V60 methods

More by Hario

View all recipes by Hario →

Original source

Recipe by Hario, published at hario.co.jp.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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