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- 01 Single Circular Pour V60 02 Blue Bottle Coffee Ratio 1:16.7 Time 3:00 Dose 21g Blue Bottle Coffee's official pour-over method. A bloom followed by a steady circular pour. Blue Bottle emphasizes freshness — beans within two weeks of roast date. Ratio 1:16.7 Time 3:00 Dose 21g
- 02 Jonathan Gagné V60 02 Jonathan Gagné Ratio 1:17 Time 4:30 Dose 22g Jonathan Gagné's (Coffee ad Astra) high-extraction V60: boiling water, nest bloom technique, and slow flower-pattern pour. Ratio 1:17 Time 4:30 Dose 22g
- 03 Stirred Bloom to Center V60 02 Heart Coffee Roasters Ratio 1:16.4 Time 3:00 Dose 22g Heart Coffee Roasters' (Portland) V60 recipe. Aggressive stir during bloom, then slow central pours avoiding the edges. Produces a clean, sweet cup highlighting origin character. Ratio 1:16.4 Time 3:00 Dose 22g
- 04 1-2-1 Method V60 02 Lance Hedrick Ratio 1:17 Time 3:50 Dose 18g Lance Hedrick's 1-2-1 method: long bloom followed by a single main pour for high extraction and clarity. Ratio 1:17 Time 3:50 Dose 18g
- 05 Ultimate Technique V60 02 James Hoffmann Ratio 1:16.7 Time 3:30 Dose 15g The Ultimate V60 Technique by James Hoffmann. A two-pour method with bloom swirl, agitation stir, and a final swirl for even extraction. Ratio 1:16.7 Time 3:30 Dose 15g
- 06 Two Stirred Pours V60 02 Onyx Coffee Lab Ratio 1:16 Time 3:00 Dose 20g Onyx Coffee Lab's two-pour method: high agitation bloom and a clean drawdown. Ratio 1:16. Ratio 1:16 Time 3:00 Dose 20g
- 07 Rao Spin V60 02 Scott Rao Ratio 1:17 Time 3:30 Dose 20g Scott Rao's V60 technique: aggressive bloom spin, two main pours, and the Rao Spin for even extraction. Ratio 1:17. Ratio 1:17 Time 3:30 Dose 20g
- 08 Zig-Zag on Ice V60 02 Tawans Nui Ratio 1:10 Time 2:00 Dose 20g Kawah's style pour-over on ice. A fast 90-second brew at a tight 1:10 ratio that combines a circular pour for even saturation with a zig-zag finish for consistent extraction. Ratio 1:10 Time 2:00 Dose 20g
- 09 Zig-Zag V60 02 Tawans Nui Ratio 1:13 Time 2:30 Dose 20g Kawah's style pour-over at 1:13 ratio. A two-pour structure — circular saturation followed by a zig-zag finish — that waits for the steady stream to turn into a drip. Ratio 1:13 Time 2:30 Dose 20g
- 10 Japanese Iced V60 V60 02 James Hoffmann Ratio 1:10 Time 2:45 Dose 25g James Hoffmann's Japanese-style iced V60 method. Brew at double strength with boiling water over ice. Produces a bright, complex iced coffee that cold brew can't match. Ratio 1:10 Time 2:45 Dose 25g
- 11 Stirred for Two V60 02 James Hoffmann Ratio 1:16.7 Time 4:00 Dose 30g James Hoffmann's V60 recipe scaled for two cups. Same technique as his standard method: bloom with stir, two large pours, stir and swirl at the end. Slightly coarser grind for the larger batch. Ratio 1:16.7 Time 4:00 Dose 30g
- 12 Japanese Iced Coffee V60 02 Hario Ratio 1:12 Time 2:30 Dose 20g Brew hot directly onto ice. Uses half the water for brewing, half as ice in the server. Ratio 1:12 Time 2:30 Dose 20g
- 13 V60 One-Pour Method V60 02 Hario Ratio 1:16.7 Time 2:45 Dose 15g The ultimate simple V60 recipe: bloom then a single continuous pour. No complex technique needed. The single pour naturally agitates the bed as water level rises. Perfect for busy mornings. Ratio 1:16.7 Time 2:45 Dose 15g
- 14 Sweet Spot (Beginner) V60 02 Hario Ratio 1:15 Time 3:00 Dose 15g A forgiving, beginner-friendly recipe with a standard 1:15 ratio and three simple pours. Ratio 1:15 Time 3:00 Dose 15g