V60 02 V60
Stirred Bloom to Center
Heart Coffee Roasters' (Portland) V60 recipe. Aggressive stir during bloom, then slow central pours avoiding the edges. Produces a clean, sweet cup highlighting origin character.
Parameters
- 22 g
- Coffee
- 360 g
- Water
- 1:16.4
- Ratio
- 95 °C
- Temp
- 5 medium-fine
- Grind
- 3:00
- Total
- 1
- Servings
Method
3:00 · total-
Bloom 1 / 50:00+45g add
To
45g
10s Center pourPour 45g in the center, stir vigorously.
-
Pour 2 / 50:30+135g add
To
180g
30s Center pourSlow central pour to 180g. Avoid the edges.
-
Pour 3 / 51:15+180g add
To
360g
30s Center pourContinue slow central pour to 360g.
-
Stir 4 / 51:505s
Gentle stir to level the bed.
-
Done 5 / 53:00
Drawdown complete. Target ~3:00-3:30.
Notes
Original source
Recipe by Heart Coffee Roasters, published at heartroasters.com.
More V60 02 recipes
See all V60 02 recipes- 01 Five Equal Pours Nicole Battefeld-Montgomery Ratio 1:16.7 Time 3:15 Dose 18g 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. Ratio 1:16.7 Time 3:15 Dose 18g
- 02 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
- 03 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
- 04 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
- 05 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
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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.