Single Circular Pour
Open in appBlue 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.
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Parameters
- 21 g
- Coffee
- 350 g
- Water
- 1:16.7
- Ratio
- 96 °C
- Temp
- 5 medium-fine
- Grind
- 3:00
- Total
- ~350 ml
- Yield
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 / 40:00
Pour 50g in the center, saturate all grounds.
+50g→ 50g Center pour 10s -
Pour 2 / 40:45
Slow spiral pour from center outward to 200g.
+150g→ 200g Spiral 30s -
Pour 3 / 41:30
Continue spiral pour to 350g.
+150g→ 350g Spiral 30s -
Done 4 / 43:00
Drawdown complete. Target ~3:00.
Notes
Original source
Recipe by Blue Bottle Coffee, published at bluebottlecoffee.com.
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Other V60 models
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.