Slow Continuous Pour
Open in appStumptown Coffee Roasters' official V60 brew guide. A continuous slow pour method that emphasizes consistency and simplicity. Medium-fine grind with water just off the boil.
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Parameters
- 21 g
- Coffee
- 315 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 5 medium-fine
- Grind
- 3:00
- Total
- ~320 ml
- Yield
Method
3:00 · total-
Bloom 1 / 50:00
Saturate all grounds with 50g of water. Let bloom.
+50g→ 50g Spiral 10s -
Pour 2 / 50:30
Begin slow, steady circular pour to 150g.
+100g→ 150g Spiral 30s -
Pour 3 / 51:00
Continue steady pour to 230g.
+80g→ 230g Spiral 25s -
Pour 4 / 51:30
Final pour to 315g.
+85g→ 315g Spiral 20s -
Done 5 / 53:00
Drawdown complete. Target ~3:00.
Notes
Original source
Recipe by Stumptown Coffee Roasters, published at stumptowncoffee.com.
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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.
- 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.