High Agitation
Sample Coffee Australia's high agitation method. Five decreasing pours with a swirl after each for maximum sweetness.
- Sweet
- Fruity
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 4:00
- Ratio
- 1:16.7
- Coffee
- 30 g
- Temp
- 100 °C
The High Agitation recipe by Sample Coffee for the V60 03 uses 30 g of coffee and 500 g of water (1:16.7 ratio), at 100°C, with a target brew time of 4:00.
Parameters
- 30 g
- Coffee
- 500 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 7 medium coarse
- Grind
- 4:00
- Total
- 3
- Servings
Method
-
0:00Pour
Pour to 150g in circles then swirl.
+150g 15s Circular -
0:30Pour
Pour to 275g in circles then swirl.
+275g 12s Circular -
1:20Pour
Pour to 375g in circles then swirl.
+375g 10s Circular -
2:10Pour
Pour to 450g in circles then swirl.
+450g 8s Circular -
3:00Pour
Pour to 500g in circles then swirl.
+500g 8s Circular -
4:00Done
Five decreasing pours with swirl after each. Very sweet cup.
Notes
More V60 03 recipes
-
Large Batch
1:16by Hario
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Dark Roast
1:15by Hario
- Chocolate
- Caramel
Total 3:30 Temp 88°C -
4:6 Large Batch
1:15by Hario
- Sweet
- Balanced
Total 4:30 Temp 92°C -
Ultimate Technique
1:16.7by James Hoffmann
- Balanced
- Sweet
Total 4:00 Temp 95°C -
Iced Batch
1:10by Hario
- Citric
- Fruity
Total 3:30 Temp 100°C
Other V60 methods
Original source
Recipe by Sample Coffee, published at samplecoffee.com.au.
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100g
+50g Add water