V60 02 V60
Two Stirred Pours
Onyx Coffee Lab's two-pour method: high agitation bloom and a clean drawdown. Ratio 1:16.
Parameters
- 20 g
- Coffee
- 320 g
- Water
- 1:16
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 3:00
- Total
- 1
- Servings
Method
3:00 · total-
Bloom 1 / 50:00+60g add
To
60g
10s SlowBloom with 60g (3x dose). Stir well to break up clumps.
-
Pour 2 / 50:45+130g add
To
190g
25s CircularPour in tight circles to 190g.
-
Pour 3 / 51:20+130g add
To
320g
25s CircularPour to 320g. Swirl the dripper gently.
-
Swirl 4 / 51:50
Swirl once and let draw down.
-
Done 5 / 53:00
Brew complete. Target ~2:45-3:15.
Notes
Original source
Recipe by Onyx Coffee Lab, published at onyxcoffeelab.com.
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- 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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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.