Nordic Light

V60 02 V60 by Tim Wendelboe

Tim Wendelboe's guidance informs this V60 for Scandinavian light roasts, pairing very hot water and a fine grind with a bloom and 1 count main pour. It drives extraction from dense coffee while retaining a bright, transparent cup.

1:16.7 Ratio

2:30 Total

15g Dose

98°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 98 °C
Temp: 4 medium-fine
Grind: 2:30
Total: ~250 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

Method

2:30 · total

Bloom 1 / 4
0:00

12s

Pour 45g.

+45g→ 45g 5.6g/s 8s 98°C
Swirl 2 / 4
0:12

33s

Stir gently. Let it bloom.

4s
Pour 3 / 4
0:45

1m45s

Finish in a spiral to 250g.

+205g→ 250g Spiral 4.6g/s 45s
Done 4 / 4
2:30

Drawdown complete.

Notes

Use 98°C and grind fine enough to open sweetness in a dense, lightly roasted single origin. Pouring over the back of a spoon can distribute water with less agitation; keep it stable above the slurry. If the cup is sour and thin, go finer, while dryness or a stalled bed calls for a coarser setting.

Original source

Recipe by Tim Wendelboe, published at timwendelboe.no.

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By

Tim Wendelboe

5 recipes

In the cup