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- 601 Daily V60 02 Lance Hedrick Ratio 1:16.7 Time 2:00 Dose 15g Lance Hedrick's personal everyday V60 recipe — what he actually brews when he wants a delicious cup. A single bloom plus one steady main pour at a 1:16.7 ratio targets ~18% extraction and around 1.2 TDS for a tea-like, floral, nuanced cup that protects the complexity higher-extraction recipes lose. Ratio 1:16.7 Time 2:00 Dose 15g
- 602 Ice After V60 02 Lance Hedrick Ratio 1:12 Time 2:50 Dose 20g Lance Hedrick's flash brew approach to iced coffee — brew hot like a normal V60 at 1:12, then add the ice after drawdown to flash-chill in the decanter. Unlike Japanese-style iced (where ~40% of the water is ice in the server), the full 240g hits the bed at brewing temp, so extraction is unconstrained and the cup comes out crisp, floral, sweet and fruity rather than under-extracted. Ratio 1:12 Time 2:50 Dose 20g
- 603 One and Done V60 02 Lance Hedrick Ratio 1:15 Time 2:30 Dose 15g Lance Hedrick's "one and done" recipe: a 1:15 ratio with a double bloom and one final pour, designed to be forgiving across any grinder, filter or roast. The grind is dialed by drawdown time, not by a recommended click. Ratio 1:15 Time 2:30 Dose 15g
- 604 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
- 605 Fast Extraction V60 02 Matt Perger Ratio 1:16.7 Time 2:20 Dose 12g Matt Perger's V60 technique: low dose, fine grind, stir during bloom, two-pour method for high extraction and clarity. Ratio 1:16.7 Time 2:20 Dose 12g
- 606 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
- 607 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
- 608 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
- 609 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
- 610 Dark Roast Low-Temp V60 V60 02 Barista Hustle Ratio 1:16.1 Time 2:30 Dose 18g V60 recipe specifically engineered for dark roasts. Low temperature (85°C) and coarse grind prevent the bitterness and ashiness that plague dark roasts in typical pour-over. Two large pours for minimal agitation. Ratio 1:16.1 Time 2:30 Dose 18g
- 611 Dark Roast V60 02 Hario Ratio 1:16 Time 2:30 Dose 15g Adapted for dark roast coffee: lower temperature, coarser grind, and faster brew time. Ratio 1:16 Time 2:30 Dose 15g
- 612 High Extraction V60 V60 02 Jonathan Gagné Ratio 1:16.7 Time 4:00 Dose 15g Jonathan Gagné's high-extraction V60 recipe pushing extraction yield above 23%. Very fine grind with boiling water. Multiple stirs to maximize extraction. For those who want every last drop of flavor. Ratio 1:16.7 Time 4:00 Dose 15g
- 613 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
- 614 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
- 615 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