Serene Pulse
Open in appTim Wendelboe's V60 recipe: 2004 World Barista Champion. Emphasizes freshly boiled water, medium-fine grind, and gentle technique for light roast Nordic-style coffee.
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Parameters
- 16 g
- Coffee
- 250 g
- Water
- 1:15.6
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 3:00
- Total
- ~250 ml
- Yield
Method
3:00 · total-
Bloom 1 / 50:00
Pour 40g gently to bloom. Let gases release.
+40g→ 40g Spiral 8s -
Pour 2 / 50:30
Pour in gentle circles to 125g.
+85g→ 125g Spiral 20s -
Pour 3 / 51:10
Pour to 190g.
+65g→ 190g Spiral 15s -
Pour 4 / 51:40
Final pour to 250g.
+60g→ 250g Spiral 15s -
Done 5 / 53:00
Brew complete. Target ~3:00.
Notes
Original source
Recipe by Tim Wendelboe, published at timwendelboe.no.
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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.