Single Circular Pour

V60 02 V60 by Blue Bottle Coffee

Blue 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.

1:16.7 Ratio

3:00 Total

21g Dose

96°C Temp

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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

Grind · 5/10 · medium

FINE COARSE

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Filter

Cafec Abaca T-92

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 / 5
0:00

40s

Pour 50g in a spiral. Let it bloom.

+50g→ 50g Spiral 5g/s 10s 96°C
Pour 2 / 5
0:40

30s

Pour in a spiral to 150g.

+100g→ 150g Spiral 10g/s 10s
Pour 3 / 5
1:10

30s

Pour in a spiral to 250g.

+100g→ 250g Spiral 10g/s 10s
Pour 4 / 5
1:40

1m20s

Finish in a spiral to 350g.

+100g→ 350g Spiral 10g/s 10s
Done 5 / 5
3:00

Finish when the coffee stops dripping.

Notes

Rinse and preheat first, then bloom until all grounds are visibly wet. Continue in slow concentric circles over the coffee rather than the paper, holding the slurry level steady. Grind immediately before brewing; if drawdown is uneven, improve kettle height and circle consistency before changing grind.

Original source

Recipe by Blue Bottle Coffee, published at bluebottlecoffee.com.

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Blue Bottle Coffee

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In the cup