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V60 02

Serene Pulse

V60 02 V60 by Tim Wendelboe

World Barista Champion Tim Wendelboe's pour-over guidance favors freshly boiled water, a medium-fine grind, and gentle, consistent pouring. It is tailored to Nordic-style light roasts and a transparent, lively, sweet cup.

1:15.6 Ratio
3:15 Total
16g Dose
96°C Temp
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Parameters

16 g
Coffee
250 g
Water
1:15.6
Ratio
96 °C
Temp
4 medium-fine
Grind
3:15
Total
~250 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

3:15 · total
  1. Bloom 1 / 6
    0:00
    14s

    Pour 30g in a spiral.

    +30g→ 30g Spiral 3.3g/s 9s 96°C
  2. Swirl 2 / 6
    0:14
    16s

    Stir gently. Let it bloom.

    4s
  3. Pour 3 / 6
    0:30
    40s

    Pour in a spiral to 100g.

    +70g→ 100g Spiral 3.5g/s 20s
  4. Pour 4 / 6
    1:10
    50s

    Pour in a spiral to 190g.

    +90g→ 190g Spiral 3.9g/s 23s
  5. Pour 5 / 6
    2:00
    1m15s

    Finish in a spiral to 250g.

    +60g→ 250g Spiral 3.5g/s 17s
  6. Done 6 / 6
    3:15

    Drawdown complete.

Notes

Use water just off the boil at about 96°C and begin near 65g/L as the strength baseline. Keep every pulse gentle and repeatable so the light roast extracts without localized channeling. If acidity feels sharp and hollow, grind finer rather than lowering the water temperature.

Original source

Recipe by Tim Wendelboe, published at timwendelboe.no.

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