Tim Wendelboe
Tim Wendelboe's V60 recipe: 2004 World Barista Champion. Emphasizes freshly boiled water, medium-fine grind, and gentle technique for light roast Nordic-style coffee.
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- Coffee
- 16 g
- Water
- 250 g
- Ratio
- 1:15.6
- Temp
- 96 °C
- Grind
- 4 medium fine
- Total
- 3:00
- Servings
- 1
Method
-
0:00Bloom
Pour 40g gently to bloom. Let gases release.
+40g 8s slow -
0:30Pour
Pour in gentle circles to 125g.
+125g 20s circular -
1:10Pour
Pour to 190g.
+190g 15s circular -
1:40Pour
Final pour to 250g.
+250g 15s circular -
3:00Done
Brew complete. Target ~3:00.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Wendelboe recommends water just off boil (~96°C). Focus on gentle, consistent pours. Works best with light roasted Nordic-style coffees. Ratio ~65g/L (per Wendelboe official guide).
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