Nordic Light
Tim Wendelboe's V60 method for Scandinavian-style light roasts. Very high temperature and fine grind to maximize extraction from light-roasted Nordic-style coffees. Single bloom and single main pour.
- Floral
- Citric
- Light-bodied
- Light roast
- Standard
- Beginner
- Total
- 2:30
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 98 °C
The Nordic Light recipe by Tim Wendelboe for the V60 02 uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 98°C, with a target brew time of 2:30.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 98 °C
- Temp
- 4 medium fine
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 45g and stir with a spoon to saturate all grounds.
+45g 10s Slow -
0:45Pour
Pour over the back of a spoon to 250g. Low agitation, steady stream.
+250g 45s Slow -
2:30Done
Drawdown complete. Target ~2:30-3:00.
Notes
More V60 02 recipes
-
Five Equal Pours
1:16.7by Nicole Battefeld-Montgomery
- Balanced
- Sweet
Total 3:15 Temp 95°C -
Single Circular Pour
1:16.7by Blue Bottle Coffee
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Constant Spirals
1:16.7by Counter Culture Coffee
- Balanced
- Sweet
Total 3:45 Temp 93°C -
Jonathan Gagné
1:17by Jonathan Gagné
- Sweet
- Balanced
Total 4:30 Temp 100°C -
Official
1:15by George Howell
- Floral
- Fruity
Total 3:30 Temp 96°C
Other V60 methods
More by Tim Wendelboe
Original source
Recipe by Tim Wendelboe, published at timwendelboe.no.
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100g
+50g Add water