V60 02 V60
Zig-Zag on Ice
by Tawans Nui
Kawah's style pour-over on ice. A fast 90-second brew at a tight 1:10 ratio that combines a circular pour for even saturation with a zig-zag finish for consistent extraction.
Parameters
- 20 g
- Coffee
- 200 g
- Water
- 1:10
- Ratio
- 90 °C
- Temp
- 7 coarse
- Grind
- 120 g
- Ice
- 2:00
- Total
- 1
- Servings
Method
-
Bloom 1 / 40:00+40g add
To
40g
10s SlowPour 40g of water over the grounds and let the coffee degas.
-
Pour 2 / 40:30+85g add
To
125g
18s CircularPour in a circular motion up to 125g to evenly saturate the bed.
-
Pour 3 / 40:55+75g add
To
200g
20s Zig-zagFinish in a zig-zag pattern up to 200g for even extraction.
-
Done 4 / 42:00
Wait for the steady stream to turn into a drip. Stir the iced coffee and serve immediately.
Notes
Grinder
6.5 on the creator's grinder.
Original source
Recipe by Tawans Nui, published at instagram.com.
More V60 02 recipes
See all V60 02 recipes →- 01 Five Equal Pours byNicole Battefeld-Montgomery 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. 1:16.7 Ratio 3:15 Time
- 02 Single Circular Pour byBlue Bottle Coffee 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. 1:16.7 Ratio 3:00 Time
- 03 Constant Spirals byCounter Culture Coffee Counter Culture Coffee's brew guide: 1:16.7 ratio with steady spiral pours for consistent extraction. 1:16.7 Ratio 3:45 Time
- 04 Jonathan Gagné byJonathan Gagné Jonathan Gagné's (Coffee ad Astra) high-extraction V60: boiling water, nest bloom technique, and slow flower-pattern pour. 1:17 Ratio 4:30 Time
- 05 Official byGeorge Howell George Howell Coffee's brew guide: drip-fine grind with gentle pours to preserve delicate notes in light roasts. 1:15 Ratio 3:30 Time
More by Tawans Nui
View all recipes by Tawans Nui →Other V60 models
View all V60 models →Learn 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.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Bloom
0:0040g
+40g add
Pour · 2/4
125g