V60 02 V60
Five Equal Pours
by Nicole Battefeld-Montgomery
Nicole Battefeld's five-pour V60 method with 60g per pour. 2018 German Barista Champion recipe designed for honest flavors, body retention, and natural acidity.
Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 5 medium
- Grind
- 3:15
- Total
- 1
- Servings
Method
3:15 · total-
Bloom 1 / 60:00+60g add
To
60g
10s CircularBloom with 60g in slow circles.
-
Pour 2 / 60:30+60g add
To
120g
12s CircularSecond pour: to 120g.
-
Pour 3 / 61:00+60g add
To
180g
12s CircularThird pour: to 180g.
-
Pour 4 / 61:30+60g add
To
240g
12s CircularFourth pour: to 240g.
-
Pour 5 / 62:00+60g add
To
300g
12s CircularFinal pour: to 300g.
-
Done 6 / 63:15
Drawdown complete. Target ~3:15.
Notes
Original source
Recipe by Nicole Battefeld-Montgomery, published at nicolebattefeld.com.
More V60 02 recipes
See all V60 02 recipes- 01 Single Circular Pour 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 Constant Spirals Counter Culture Coffee Ratio 1:16.7 Time 3:45 Dose 30g Counter Culture Coffee's brew guide: 1:16.7 ratio with steady spiral pours for consistent extraction. Ratio 1:16.7 Time 3:45 Dose 30g
- 03 Jonathan Gagné 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
- 04 Official George Howell Ratio 1:15 Time 3:30 Dose 26g George Howell Coffee's brew guide: drip-fine grind with gentle pours to preserve delicate notes in light roasts. Ratio 1:15 Time 3:30 Dose 26g
- 05 Official Recipe Hario Ratio 1:16.9 Time 3:30 Dose 16g The standard recipe from Hario. Three pours with circular motions for a balanced cup. Ratio 1:16.9 Time 3:30 Dose 16g
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View all V60 modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.