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- 16 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
- 17 WBrC 2021 V60 02 Matt Winton Ratio 1:15 Time 3:30 Dose 20g Matt Winton's 2021 World Brewers Cup Championship recipe. Five equal 60g pours with aggressive technique starting from the center then outward. Ratio 1:15 Time 3:30 Dose 20g
- 18 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
- 19 Osmotic Flow V60 02 Hario Ratio 1:15 Time 5:00 Dose 20g Japanese osmotic flow technique: ultra-slow center pour keeping the water level just above the coffee bed. Ratio 1:15 Time 5:00 Dose 20g
- 20 Six Aggressive Pulses V60 02 Patrik Rolf Ratio 1:15 Time 3:30 Dose 20g April Coffee founder Patrik Rolf's personal V60 recipe. Six equal aggressive circular pours of 50g each at 30-second intervals with coarse grind and lower temperature to preserve delicate aromatics. Ratio 1:15 Time 3:30 Dose 20g
- 21 4th Wave Iced V60 02 ROCA Coffee Roasters Ratio 1:9 Time 1:45 Dose 20g ROCA Coffee Roasters' iced V60 built for fourth-wave clarity: a low 88°C, a stronger 1:9 brew ratio, and four center pours dripping straight onto ice. Bright and aromatic, it keeps the delicate fruit and florals that boiling water would flatten. Ratio 1:9 Time 1:45 Dose 20g
- 22 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
- 23 Slow Continuous Pour V60 02 Stumptown Coffee Roasters Ratio 1:15 Time 3:00 Dose 21g Stumptown Coffee Roasters' official V60 brew guide. A continuous slow pour method that emphasizes consistency and simplicity. Medium-fine grind with water just off the boil. Ratio 1:15 Time 3:00 Dose 21g
- 24 Four-Pour Zig-Zag V60 02 Tawans Nui Ratio 1:12 Time 3:00 Dose 25g Kawah's style pour-over at 1:12 ratio. A measured four-pour brew that sandwiches a zig-zag pour between circular pours for maximum extraction evenness. Ratio 1:12 Time 3:00 Dose 25g
- 25 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
- 26 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
- 27 Competition Standard V60 V60 02 WBrC Ratio 1:15 Time 3:00 Dose 18g A standard competition-style V60 recipe used as a baseline by many WBrC competitors. Five equal 54g pours at 30-second intervals. The even pours create reproducible results ideal for dialing in new coffees. Ratio 1:15 Time 3:00 Dose 18g
- 28 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
- 29 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
- 30 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