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V60 02

Serene Pulse

V60 02 V60 by Tim Wendelboe

World Barista Champion Tim Wendelboe's pour-over guidance favors freshly boiled water, a medium-fine grind, and gentle, consistent pouring. It is tailored to Nordic-style light roasts and a transparent, lively, sweet cup.

1:15.6 Ratio
3:15 Total
16g Dose
96°C Temp
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Parameters

16 g
Coffee
250 g
Water
1:15.6
Ratio
96 °C
Temp
4 medium-fine
Grind
3:15
Total
~250 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

3:15 · total
  1. Bloom 1 / 6
    0:00
    14s

    Pour in a spiral to 30g. Keep the pour gentle.

    +30g→ 30g Spiral 3.3g/s 9s 96°C
  2. Swirl 2 / 6
    0:14
    16s

    Stir gently. Let it bloom.

  3. Pour 3 / 6
    0:30
    40s

    Pour in a spiral to 100g. Keep the pour gentle.

    +70g→ 100g Spiral 3.5g/s 20s
  4. Pour 4 / 6
    1:10
    50s

    Pour in a spiral to 190g. Keep the pour gentle.

    +90g→ 190g Spiral 3.9g/s 23s
  5. Pour 5 / 6
    2:00
    1m15s

    Pour in a spiral to 250g. Keep the pour gentle.

    +60g→ 250g Fill gently 3.5g/s 17s
  6. Done 6 / 6
    3:15

    Finish when the coffee stops dripping.

Notes

Use water just off the boil at about 96°C and begin near 65g/L as the strength baseline. Keep every pulse gentle and repeatable so the light roast extracts without localized channeling. If acidity feels sharp and hollow, grind finer rather than lowering the water temperature.

Original source

Recipe by Tim Wendelboe, published at timwendelboe.no.

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