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Onyx Coffee Lab

Onyx classic: 3 pours, 1:16 ratio, high extraction and clarity.

Sweet zone
Yield
352 ml
↕ drag to adjust · 250–500 ml
✓ in the sweet zone
Coffee 22g
Ratio 1:16
Temperature 96°C
Roast Light
Grind Medium-fine
X-RayThe method's parts and what to do before you start.
V60 brew station
shelf.coffee · X-Ray

Loading the brew station…

Select a part to learn what it does

Paper filter

The paper holds back the grounds and lets the coffee through. Use a filter that matches the size of your V60.

Fold the seam, fit the paper and rinse before adding coffee.

Steps · 5
01 Bloom + swirl — 66 ml Bloom 0:45
02 1st pour — 200 ml Moderate 1:15
03 Rest 1:30
04 2nd pour — 352 ml Moderate 2:00
05 Drawdown 3:00
Glossary 3
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.
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.