Single Circular Pour
Open in appBlue Bottle Coffee's official pour-over guide uses a full bloom and a measured circular main pour, keeping the method approachable and repeatable. Its emphasis on recently roasted, freshly ground beans supports a balanced, aromatic, clean cup.
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Parameters
- 21 g
- Coffee
- 350 g
- Water
- 1:16.7
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- ~350 ml
- Yield
What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Filter
A dense paper that slows the pour for a rounder, sweeter cup; grind a touch coarser if it stalls.
Or use Able Kone Mini (V60) · Barista Warrior Reusable Metal (cone) · Cafec Abaca T-83 · Cafec Abaca T-90
Method
3:00 · total-
Bloom 1 / 50:0040s
For the bloom, pour 50g in 3 circles out from the centre, then 3 circles back in. Let it bloom.
+50g→ 50g Spiral outward 5g/s 10s 96°C -
Pour 2 / 50:4030s
Pour 100g to 150g in 5 circles out from the centre, then 5 circles back in.
+100g→ 150g Spiral outward 10g/s 10s -
Pour 3 / 51:1030s
Pour 100g to 250g in 5 circles out from the centre, then 5 circles back in.
+100g→ 250g Spiral outward 10g/s 10s -
Pour 4 / 51:401m20s
Pour the final 100g to 350g in 5 circles out from the centre, then 5 circles back in.
+100g→ 350g Spiral outward 10g/s 10s -
Done 5 / 53:00
Finish when the coffee stops dripping.
Notes
Original source
Recipe by Blue Bottle Coffee, published at bluebottlecoffee.com.
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Other V60 models
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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.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.
