Ultimate V60 Technique. Swirled bloom, 2 pours, final stir and swirl, target ~3:30.
Sweet zone
Yield
500 ml
↕ drag to adjust · 200–500 ml
✓ in the sweet zone outside the sweet zone (300–500)
Coffee 30g
Ratio 1:16.7
Temperature 95°C
Roast Light – Medium
Grind Medium-fine
Before you start2
- Rinse filterPour hot water over the paper filter to remove paper taste. Discard the water.
- Pre-heatLet hot water warm the dripper and cup/server for a few seconds. Discard before starting.
Steps · 5
01 Bloom + swirl — 60 ml Bloom 0:45
02 Main pour — 300 ml Strong 1:15
03 Final pour — 500 ml Strong 1:45
04 Stir 1:55
05 Final swirl 3:30
Glossary4
- Bloom
- Pre-infusion. A small water dose over the grounds (usually 2x the coffee weight) that releases CO2 from fresh coffee. Without it, extraction gets uneven.
- Swirl
- A gentle circular motion of the dripper. Levels the coffee bed and releases fines stuck on the walls, improving extraction uniformity.
- Coffee bed
- The layer of wet coffee inside the dripper. A flat, even bed extracts more uniformly; channels and craters cause channeling.
- Drawdown
- The time between the final pour and the end of drainage. Too long suggests grind too fine or a clogged bed; too short, grind too coarse.
