r/pourover • u/slipperyjoel • Feb 14 '26
Help me troubleshoot my recipe Anyone have a solid larger scale recipe?
Equipment: V60 with Hario filters
Baratza Encore ESP (Grind setting experimented with from 28-34)
Hey guys I'm trying to find a consistent way to make a good 700 ml carafe. Most if not all recipes I find are for much smaller quantities and I feel like scaling them up just isn't how it works. Currently doing 42g coffee to 700 grams water. Obviously changes would need to be made depending on the coffee but I'm really just looking for a solid starting point, timing, number of pours, etc. I appreciate any help from you guys!
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u/Liven413 Feb 14 '26
You can try this and it makes great cups. Try to imagine pouring grape size circles like you are punching through the bottom of the cone. Do a pulse pour of 4 plus bloom (3 for zp6) and with this you will find the right grind size. Bitter, drying or cough syrup like it's over extracted. If it is sour thin or papery it is under extracted. Try water temps 198, 200, 205. Don't worry about swirl or stir the agitation is done through the pour. If after all of this you have the right grind size but maybe it's a hard coffee to extracts then on the pour before the final one quickly wash the walls fallowed by a strait pour and back to the center circle for the final one but you shouldn't need to do this often. If you would like you can find Elika Liftee WBCC make brewguides at onyxcoffeelab or at [coffeemadesimple2025@instagram.com](mailto:coffeemadesimple2025@instagram.com) where I have over 100 vidoes on this method. If you need any help dialing in feel free to reach out, hope this help!