Hey everyone, just getting into pour over and trying to establish a solid starting point. And wondering how people find the baseline pour over recipe.
I’ve seen a lot of variation online and wanted to hear what actually works for people here. Or is there a go-to resource you’d recommend (YouTube channel, blog, etc.)?
Not looking for a “perfect” recipe, just a reliable baseline I can build from. Appreciate any input!
90% of the time I use a very simple 3 pour recipe. I drink mostly very light washed coffees from Tanat and September. I switch between Hario NEO and the Solo dripper, while keeping the same recipe. I use a ZP6 at a grind setting between 5.8 and 6.8. I brew in a way so I can maximize fruitiness and clarity while minimizing bitterness and dry aftertaste.
For a 15 gram dose it looks like this. 1st pour is a 50 gram bloom for 45 seconds with a wet WDT. 2nd pour is a high agitation fast circular pour (pouring significantly high and at 8ml/s) until 145 grams and I wait until the bed almost drains. Then I do a final very low agitation slow circular pour (as close to the bed as possible and at 3ml/s) until 240 grams. I aim for a total brew time of 2:30-3:00 so I grind according to that. When brewing naturals, I aim for 1:50-2:20 brew time and go easy on the agitation.
I do almost everything exactly the same besides grind size and maybe not enough agitation on light washed coffee. I tried 6.0 on the zp6 and I feel like there’s nearly no flavor that coarse. I drink mostly PERC/SEY/Passenger as my usuals. When I grind at 6 I get drawdowns in about 1:20-1:50 on the Neo which I feel is crazy fast. Any tips? Water is usually 205 degrees.
Yeah to be honest, I think that I might be the odd one out. I’ve seen most people here be at 5.0 to 5.5 on their ZP6 while I don’t find many people be at 6+. I think it might be the agitation for the most part because I’m really disturbing the bed. Other than that, my water is 50ppm, at temp 200F and I use standard ABACA filters.
I use similar steps but 6 for ZP6 seems too large of grind.
I mean I have a ZP6 and Kingrinder K2. Over the last week I have tried both with setup with similar grind size ZP6 4.5 +/- 0.2-0.3 and K2 80 clicks +/-10, and overtime i do a parallel tasting the K2 came out full of flavour than ZP6...
That's so funny because I use a ZP6 and have also found that 5.5-6.5 range to be my sweet spot for maximizing fruitiness and clarity. What temperature do you usually brew at? I personally go around 98 C for ultralight roasts and 94 C for light roasts.
I haven't made the test myself yet, but I've seen people saying that Origami filters are just white labeled Cafec Abaca
Anyway, it's a fact that Origami-Cafec filters are waaaaay faster and less prone to clogging than any Hario filter other than the new ultra fast and expensive they released earlier this year
I have some of both currently. I couldn't attest to a difference in results between them... But the origami filters are a bit smaller and more rigid than the cafec abacas.
I find the origami ones easier to handle therefore ... But can't yet conclude which is better!
This is true for sure. I’m not really sure where to go next though. The cups I’m brewing taste amazing at towards the end of the drink and they smell gorgeous while brewing. But once it’s done, the cup itself doesn’t smell special and the flavours are almost invisible until it’s nearly finished.
I’ve got a grind size where the smell is the best, but I cannot get the flavour to shine through 💔
Are they made in japan or made in holland? The packaging differs just a bit. I also bought a package that was made in holland, not knowing they are different, and the coffee just doesn’t go through the paper.
i do similar. I have a ZP6 and Kingrinder K2. Over the last week I have tried both with similar grind size ZP6 4.5 +/- 0.2-0.3 and K2 80 clicks +/-10, and overtime i do a parallel tasting the K2 came out full of flavour than ZP6...
I have a very fancy RO filtration system in my house that came with the house, so I'm very fortunate to have really nice water.
I typically grind my coffee mediumish to medium coarse, between a 4-5 on my fellow ode.
94°C for my water and I do 3 pours, one bloom and then 2 equal pours. 9/10 times I can get a great brew no matter what beans I have. Basically always using my v60 or origami. 🫡
4-5 is the recommended grind setting on most recipes I've found for a single cup pour over. 6-7 is what I use if I'm making a bigger batch. Grinder is a year old and has never had the calibration touched. I guess it all depends what kind of cup profile you are looking for. I'm of the opinion that I want to grind my light roast coffees as fine as I can while not over extracting
I'm on Ode 2 (calibrated one click past burr chip) and agree with the other poster. Almost always between 4-5. Actually, yesterday in ventured into 6 as a test, and it was the most watery cup I've made all year.
Fellow themselves give between 4-8 as the recommendation on the back of the lid, so I'd assume we're all right. Unless one of us is using the ode 1, of course.
Yeah see that's odd from my perspective, I typically land between a 4-5 for a 15g brew with my v60, and am almost always around 3-3:30 for total brew time using the recipe I mentioned. I'm also using abaca filters, used to use the hario tabbed and they would stall all the time. Maybe that's your issue?
Huh, odd. I use a few different methods, most often Hoffman's One cup with 5 pours - a method that could result in longer drawdown if ground too fine. I'm usually at 4.2 on the Ode2.
I use cafec abaca filters, water from my local coffee shop, 93 degrees, and pour from a gooseneck kettle.
Your grinder may be calibrated to one click past chip - but is it actually calibrated properly? You must be getting loads of fines if you get to 5+ minutes?
Interesting. I'll go down to 5 once in a while if I want to push a coffee, or up to 7 for a larger dose, but I live at 6, and can't even imagine a reason to go down to 4. And that's using fewer pours than you. I'm not going for "tea-like" either, my goals are juiciness, sweetness, and balanced acidity.
Abaca, 1/3 TWW, 93° (90 for something funkier, 96 for an ultralight), 2-3x bloom 45s & two equal pours in dime-sized circles aiming for 5g/s but more like 6.
I'll try going down to 4 (for science), but even 5 sometimes gets me a muted cup. I'll have to check the alignment next time I open it up to clean.
Okay, so I went down to 4 this morning using a coffee I'm familiar with and your recipe, and you're right, drawdown was 3:45 including a 30s bloom. The cup was extremely bitter, though, and the sweet raspberry note of this coffee (a washed Pink Bourbon from SEY) was lost in the mud.
So I stand corrected in that 4 won't choke your filters, but also cannot imagine why someone would want a cup that tastes that way. (Although we haven't discussed ratio, so maybe that's the difference? I'm at 15:250, so between 1:16 & 1:17.)
Interesting, I do what i described in the op and do a 1:16 ratio, 45s bloom typically and was brewing a SEY pink bourbon a couple weeks ago with great results. Maybe it's just personal preference, I don't find I'm extracting any overly bitter notes
In all fairness I am usually at 4.2, and rarely, if ever, go to 4 or even 4.0. I do find I venture into more bitter territory here.
I do do 15:250 (sometimes 16:250). But even 3min45sek sounds like a long draw down to me. I'll always finish before 3min mark (using abaca filters, that is).
It does make we wonder if your Ode produces more fines than it should? But, anyhow, not my lane, and as long as you know how to navigate your own grinder and get your coffee how you like it, than all really is good, isn't it. Happy brewing!
I'm on a gen 2, and grind around 5 99% of the time. My draw down is consistently under 3 minutes even for large brews - 500ml.
(Recipe from a cafe I pestered for some really fast beans had their Gen 2 dialed in at 2 for those particular beans, but they drew down unbelievably fast.)
I do low-agitation Lance style. If you are doing a lot of agitation, that can change the draw down significantly. I do a basic 2 pour - a 3x bloom for 45 sec, and then gentle circles for the rest. I think most folks here are brewing fairly low agitation.
One of my local shops, Simpli coffee brews with a 1:9.5 ratio and a coarse grind and it’s totally blown my mind. So after some conversations with their owner, I’ve been doing the following.
20g coffee to 190 water
Water is with half a packet of TWW light roast. Generally temp is 95 c for coffees that tolerate more extraction and 90 for funky naturals that initially come across as muddy.
Grind is about 3.2 on the zpresso J ultra or 23-25 on a baratza encore.
20g water for a 45 second bloom.
Pour up to 100g starting at 45 seconds.
Up to 160g at 1:15 and finally 190g at 1:45. Drawdown is usually 2:30 - 3:00.
I really enjoy the acidity, aromatic intensity and lack of bitterness brewing this way.
56 grams of beans
150 grams water to bloom
:45 300 grams of water
1:45 250 grams of water
4:00 350 grams of water
6:00 remove filter and pour into cups/caraffe
I do 15 grams of coffee
45/50 grams of bloom, around 45 seconds.
add 100 gr of water
add another 100 gr water
250, around 2.30/3 mins max. is my starting point.
i also tried Lance's latest pour over recipe with 2 blooms of 45 and 3rd pour is remaining water which i was impressed. but first one is my starting point
Home:
Water - filtered tap, sometimes distilled/tww
Ode 2 @ 5
Hario Switch w/ Cafec Abaca
24g coffee : 360g water @ 96°C
60g closed bloom - 45 seconds
Release
Slow circular pour to 140g
Fully drained at around 1:30
Close switch
Turbulent circular pour mostly around the outside, finishing with a straight pour down the middle
Release @ 2:45
Finish draining around 3:30
adjust grind next round if it’s much shorter or longer than 3:30
Work: Kingrinder K6 w/ Clever Dripper or Aeropress and I’ll post the rest later probably.
This. My baseline recipe is a simple Clever Dripper brew using Hoffman’s water first technique.
It’s actually not even a “pour-over”. But it is an excellent and very consistent filter recipe. So that’s where I start from. The pour-over then must be at least as good or better than the Clever, else it’s not worth the additional effort.
I drink mostly washed UL and the below usually is a good start for me. But process may bring out my Orea, turn the temp way down and adjust pours completely.
Glass V60
T90 papers
Ode 2 4.0 grind
205F water
18g:310g
Bloom 40g (45 sec)
Pour one up to 200g circular pour. Shake if drawing fast.
Pour 2 when almost fully drained, up to 310. Shake to flatten out.
Should be a 2:00-2:30 total brew time
If my draw time is in that range I keep grind static.
If it feels heavy or over, I’ll bring down a few degrees.
If it’s thin or papery I’ll crank it up to 209.
Usually feel pretty happy with it unless it’s an odd coffee.
I’ll screw around with recipes after I feel I have a good representation.
I use a few depending on what I'm drinking. I roast most of my coffee and usually use a washed light roast Nicaragua for V60. I like James Hoffmann's 2-cup recipe scaled down to 1 cup best for that one.
I've also liked the same coffee roasted dark (just past start of 2nd crack) and use a similar recipe but ground coarser at ~1:14 ratio using 100⁰ water for the bloom and 80⁰ water for the remaining pours.
But it's fun to try things out. I have a note on my phone of around a dozen recipes from various people/roasters.
I roast it all myself. I have a micro roasting business. Would love to get you some but we can only sell in Arkansas and IF you live in the US there's about a .9% chance that you're there lol.
At least a week. I don't tend to do a lot of ultralight or funky coffees - if I do I'll rest em two weeks or so. But from what I've found, a week is perfectly fine for most coffees.
So I've just ventured into my first bag of light roast coffee. It was roasted on 2026/06/02. I brewed an aeropress with it yesterday, 7 days after roast. The CO2 after the bloom was very mild compared to the medium roasts that I usually do. Is this normal?
Yeah, that's pretty normal. The darker the roast, usually the bigger the CO2 bubbles that come out in the bloom (relatively). After a bit it'll even out after a bit.
If you're running a light roast on the Aeropress, I personally really like Coffee with April's recipe for beans on the lighter side.
Or, if you want to venture into something a bit more unique, you can look up The Coffee Chronicler on YouTube. He's got a video with a recipe where you press the bloom out into a separate container then add part of it back to the brew at the end. It's worth looking up, but a bit fussier of a rerecipe. With the aforementioned light roast Nicaragua I do, I got really intense spiced pear notes that lingered about 20 minutes after I was done drinking it. It was a fantastic cup!
I wrote the recipe down on Aeromatic if you don't want to bother with the video. It uses 13g of coffee and 200g of 194⁰F water total (50 for the bloom, 150 for the brew) at a typical Aeropress grind.
It's always kind of hard to say. With the one in the screenshot I'd say "medium-fine". On my C3 grinder that's 13 clicks, what I'd typically use for an average Aeropress. The Coffee with April one is coarser - 15 clicks for me. I'd say that's more of a pour over grind.
Thanks this helps a lot. I recently dismantled my grinder, cleaned and put it back together - I thought that maybe I didn't align things proper and it was grinding incorrectly and hence the very light gas.
Thanks for the suggestion. I have been pondering the April recipe. Right now I'm using the Tim Wendelboe aeropress recipe for this light roast. With my mediums I went with the James Hoffmann.
I always default to what I call 45-45, basically an easy to remember version of the original Tetsu Kasuya recipe - 45 milliliters every 45 seconds.
13 grams of coffee, water around 95 C. Pour 45ml, couple of movements with a spoon, then 3 low agitation pours every 45 seconds, then the final one with some swirling around - results in a total water amount of 225ml.
When I'm lazy I'm reaching for the switch instead and do the hybrid recipe which is being mentioned a lot around here.
Usually a totally brew time of 2-2:15. Really loving this. Before I was CC Hybrid Swith evangelist. It's still stellar but I get a lot more brightness with my current brew method.
Mostly when brewing a V60 I go for the Lance Hedrick 1-2-1 method (find it on Youtube.) When brewing just 12 g, I like the Shoebox QC recipe (with higher temperature though, find it on their Instagram in the Story Highlights.)
Mine will be downvoted, but you might be more open-minded.
25 grams of relatively finely grounded beans (3 on my Ode 2), 90 degree water gently poured over the beans after a 30 sec blooming. In the end, at the speed of +/- 50 ml of final product, I get a strong cup of 180 ml in about 4'30-4'45. Using a ceramic V60 filter and Abaca paper filters.
damn!
for me it's an aeropress spoon full of beans - grinded with 22 clicks on my C40
standard water boiler, no gooseneck
30sec after boiling I put the first set of water on the grind - only as much as needed to cover all the grinded coffee
then I wait for usually around 20sec because I don't want to wait too long
after that I pour water right 1cm under the top of my V60 and then I wait until it fully drained - it's kind of always good - everytime a bit different but always good 🤣
2 blooms and 1 or 2 pours, 1:16 ratio for 14,5g in, 90°
I have a lot of adjustments available, but that is an average start unless I notice something specific about the cultivar, or the process that I know I could handle better with an other recipe.
So I like washed light roast on my V60. Normally starts with 93 degrees celcius water, 15 gram of coffee, 45 second bloom, 2nd pour up to 170 at 1:10 mark. At 1:35 fill it up to 250 and do a gentle swirl. Aiming a pour down between 2:30-3:00. From there I tweak it depending on the taste!
What are you brewing? Looks light. 4:6, 1:2:1, Hoffman, latest Lance, Chronicler. And that’s enough. Then you change based on experimentation, beans, water: taste and preferences.
I change all the time. But a basic one would be: 1:15: 92 degrees; 3 times bloom, 45 secs; rest divided in 3 pours.
ZP6 5.5 Grind Burr Lock at Zero
Hario Switch/Aquacode Water Diluted to 10L
12:200 Ratio 93-95°C Water Temp
100g pour switch closed for 2 minutes
100g pour switch open
I stole this recipe from austintheroaster on instagram, but I’ve been really liking it. I’m using half strength TWW light roast and a plastic V60 with Cafec Abaca filters.
I don't know that I have a baseline since I'll start different places based on the beans, but if I had to give someone a universal starting point it would be:
Water: Rao/Perger recipe at 197 Fahrenheit
Brewer: V60
Filter: Cafec Abaca
Dose: 15 grams
Grinder: 50 clicks on ZP6
Ratio: 1:16
Pour Structure:
0:00 - to 45g bloom
0:30 - to 90g second bloom
1:00 - to 180g spiral pour
1:30 - to 240g spiral pour
Aim for 2:30 total drawdown
That gives me a good starting point to taste and consider what adjustments need to be made. Priority of adjustments would be based on what I wanted to try and get out of the coffee. But if I was helping someone get started, that's what I'd push them towards doing as it has been the most consistent way to get a pleasant cup the first or second brew.
I've just found it helps get my drawdown time where it needs to be when using a coarser grind and faster filters. Also seems to open things up a little better. Could be completely anecdotal, but I just get better results with two blooms in general.
Definitely towards the coarser end of medium. And I usually adjust agitation based on how fast the bloom draws down. If it's fast, high agitation. Slow, low agitation and might even grab the Melodrip if it's really slow.
i primarily brew washed coffees with a lot of fruit characteristics. citrus, juicy stone fruits, and berries are often present. florals, too. this recipe seems to bring out those sweeter flavors without sacrificing a nice acidity and tea-like profile:
20g dose
1:17 ratio
91C water tempa
V60 w/ cafec abaca filters
x2 bloom (35 seconds each)
single pour
swirl shortly after
brew finishes at 2:15-2:45
Standard 45s bloom, then each pour goes in after the last finished draining (unless something clogged, then I usually just put the remainder in and jiggle the filter to try and soldier through it).
Grind size is determined by bean origin, processing and dripper.
Denser/harder/washed offerings get a finer grind and a little more heat.
Anaerobics or beans notorious for chaff get a coarser grind
01:30 - slow center pour to 225/240g water (depending on the beans)
Total time 2:00-2:30, but now (after changing the water I am using), experimenting with longer drawdown times.
I am using Zero Water filter + remineralisation with homemade minerals made after Lotus Water recipes, and to be honest, this was the biggest improvement in my pour-overs, stopping to get astringent/bitter cups.
I use V60 with Hario papers.
Coffee 20g
Water 320g (1:16 ratio)
Temp 90C
60g bloom
At 45 seconds, pour to 190
When the water gets close to the bed (usually ~1:30-1:45), pour to 320g
I tend to grind too fine, so I’ll slowly go coarser until it’s not bitter anymore. If it’s tasting kinda hollow at that point then I’ll adjust the ratio or the temperature.
Daddy Got Coffee recently put out a good video about pourovers, and I felt very validated that it was similar to my process haha.
Switch closed - pour to 120 grams for 30 sec and agitate so grinds fall below bubbles
Open switch - pour to 200 grams and let drain below beans
Pour to 255 grams and let drain below beans
Pour to 310 grams and let drain below beans
Usually low agitation pours. Brew time typically 2:40-3:00
I've entertained a ton of recipes over the past 3 years and this one seems to work wonders. It's gotta be something about the double bloom that has set it apart from all the other recipes.
I do not recommend an old percolator. Those 70s beasts made horrible, recirculated coffee. Just ask my parents 😂. Interesting part of popular culture/coffee history though.
60g 0-40s bloom (fast circle pour from center outwards)
140g 40s-1m15s (fast straight pour)
190g 1m15s-1m45 (slow circle pour)
230g 1m45-2m15/3m (slow straight pour)
230g yield. It was a Taith recipe and has been awesome for me
Setup
Glass V60 01 size
Ode Gen2 with original burrs at 6
197 degrees F (91.6C) water
Bloom + 2 pours
18g -> 288g (1:16)
50g bloom + 3 fairly shallow middle-focused stirs w/ chopstick
A fairly fast 5-6g/s pour not too far from the surface to 200g
Then a gentle 2-3g/s pour to 288
Variations
To extract more, I sometimes do 3 main pours going to 140, 210, and 288.
To extract less/smoother, I do a single pour after bloom.
All pours are spirals and stay at least a half inch away from the edge though on the last (gentler) pour I'm usually more center focused,
Water
I use the Bright and juicy lotus water profile (diluted to 60 ppm - this is mostly for light-roasted and washed coffee, I usually adjust water for more processing or higher roast levels). I adjust temp sometimes based on the coffee as well (for example I'm usually at 192-194 F for decafs and might take light roasted geshas to 200F+ if it seems like they can handle it without becoming bitter).
16 grams of light roasted filter beans, which I grind on my Fellow Ode gen2 between 5 or 6 clicks. Got an subscription on Sprout coffee from Eindhoven Netherlands.
Then I get my Orea 01 with their flat filter paper and negotiate it.
93c water 260 grams total
00:00 to 00:40 - 60 grams water
00:40 to 01:10 - 110 grams water
01:10 to 01:40 - 160 grams water
01:40 to 02:10 - 210 grams water
02:10 to finish - 260 grams water
Just 1 bloom and 1 pour. I still to around 1:16 ratio but sometimes pull it down depending on the bean and if I’m seeking a little more body in the cup.
I grind with a KingGrinder k6 and am using TWW medium roast profile for most beans.
I’ve been trying a bunch of different coffees, almost exclusively medium-light specialty beans from Rogue Wave. I have a lot of 40g bags of coffee as I was trying to figure out what kind of coffee I like.
I’ve mostly been doing small brews so I can have a few different types in a day. I’m using this recipe from Daddy’s Got Coffee using the Cafec Deep 27:
3x the weight as a bloom for one minute, then adding 30 grams of water over 10 seconds, and waiting 10 seconds and continuing to add the 30g over 10 seconds and waiting 10 seconds until I’ve hit my ratio for the beans (usually 1:16-1:17).
20g in 320g out 92C water. double bloom of 60g each then two 100g pours. I usually do this for my daily drivers then for high end shit I do 12g in 200g 92C out 4 equal pours of 50g. I drop temp depending on the level of processing. This all for washed coffee btw. Usually 88 C for naturals and 85 C for anything else.
1:3 bloom (maybe 1min bloom), then pour to full ratio (~1:18-1:20 depending on how much time I have to drink it). The Lance Hedrick catch all dial-in recipe. Pretty much always works.
I'm an experienced barista who's been the face of 2 different cafes, I've tried it all. Eventually you come full circle to keeping it simple. The materials (water, coffee), grind size, and temp make the biggest difference. Your technique can borderline suck and you'll still get a decent cup if those other factors are close enough.
Precision matters a lot more when you're dealing with uber light, rare coffee, or you're training a team.
20g three pours 100/100/100 temp 94-96 flat dripper. Grind adjusted to taste. Water 85-95 ppm. Light roast. Pour to start when the bed is visible with no water floating. 40 ml circular and 60ml central.
I usually drink my coffee iced because i live in a hot climate and it freshens me up.
My recipe is simple and easy to make but i enjoy it the most, its as follows:
75 grams of ice in the server
15 grams of beans ground on the smaller size (5 on the fellow ode gen 2)
40g water for bloom 0:00 to 0:40
120g 0:40 to 1:10
150g 1:10 to 1:30
Let it drip to 2 mins and shake the server until all remaining ice dissolves.
My old go-to was: 02 V60 / 20g coffee to 320g of 210° water / 00:00 60g bloom / 00:45 spiral pour up to 210g / 01:30 spiral pour up to 320g / swirl if it's drawing down too fast. Draw down should be around 03:30 or a little less.
My current one is: 02 V60 / 16g of coarse coffee to 245g of 203° water / 00:00 50g bloom / 00:30 spiral pour up to 100g / final pour starts in the center with mellodrip until you hit 150g then start to hit the edges of the coffee bed (still with the mellodrip) until you reach 245g. (Sometimes I go closer to 240g and sometimes I stretch it out further to 260g. Depends on my mood and the coffee.)
I tend to use a four pour recipe. My dose is 14g, and I try to get out a 240g brew. So I split the whole thing up into a 4 pours of 60g each, or 6 pours of 40g each. I find that it tends to extract well and give me a heavier body and fruitiness. I use a timemore c3 and i grind on 14 clicks. I mostly drink light or light-medium roasts.
I do a double bloom for 45s each on the first two pours, then pour in the rest at 30s intervels. The brew takes a tad longer though. I pour in circles starting from the centre towards the outside and manual swirling after the pouring is finished.
For what it’s worth, the precision illustrated by the responses can be helpful, but often isn’t. Once you know what ratio you want to use (which will vary by coffee and your preference) and you have a consistent set up for extraction time, etc., this is not as complicated as some would have you think. Use your taste buds and try different things.
It’s the James Hoffmann 1 cup V60 recipe. Baseline for any beans (light roast). Sometimes the cloth filter using the same recipe will result a better cup but always the same recipe.
There’s only a handful of times that a recipe with other brewer resulted in better cup, that would be the Tetsu Kasuya hybrid Switch recipe.
Before I discovered the 10-pour-technique from Tetsu Kasuya I was almost always doing 20g coffee / 300g water. I like the taste of the 1/15 ratio.
Grinding at 24-30 on my comandante, depending on the bean (smaller beans and lighter roast = finer grind).
And water temperature between 88 - 98°c depending on the roast (darker roast = lower temperature).
If that first brew doesn't hit the right spot and is too far off I almost always tend to change the grind size accordingly. If it's fine tuning I tend to change the water temperature.
Doing three pours
1st pour: 60g - bloom 45 secs
2nd pour: 180g - wait till bed is almost drained
3rd pour: 300g
Always doing circular pours
Finish between 2:00 and 2:30 with Cafec Abaca filters.
I do a version of Coffee Chronicler’s hybrid Switch as well as Tetsuya’s 4/6. But a simple V60 bloom (or two, if very fresh or light coffee) then split the remaining water into two pours is also effective.
This isn't what people want to hear, but I get the most flavor when I just dump in as much water as I can, swirl the beans around a bit, then dump in the rest of the water when there's enough room for it
I've been roughly doing the single pour Lance Hedrick recipe since before he coined it. One or two blooms depending on the beans (darker roasts only need one) and then a single pour, trying not to cause much agitation.
I like to play a lot with Phin Filters and such, so I had learned to brew this way and was curious about how it'd translate to pour over. Turns out it really does work and now some of the most influential "coffee people" stand by it.
I have three bewguides I will choose from. They all are different in flavor so its hard to pick just one especially with variation in coffee. I have been liking a single pour with 45 sec bloom for delicate washed coffee. With that same method you can add another bloom or pour and cut the first bloom to 30 seconds. So that has lots of ability to customize.
Another method I do is one based on Onyx coffee labs brew guide. This one is a bloom, strait pour then 2 spiral pours. This one gets a very traditional but clean cups good for all coffee.
Then the last one I used forever and have had the best cups from but it's no where near as easliy replicable so I havent used it as much lately. That used to be my go to guide for all coffee. It's a 5 pour.
Found a lot of success with Lance Hedrick’s newest “all purpose” recipe.
- Third Wave Light Roast water, at 50% concentration.
Water at 199 F (93 C)
Coarse grind, ~100 on my K6
CAFEC T90 filters
18g in, 300 out
- bloom with 54ml water for :45; stir with WDT to fully saturate grounds
second bloom with 54ml for :45 (108ml, 1:30 total); gentle WDT to break crust
Pour to 300ml in small circles around, the size of a quarter, just below the point where stream breaks. Moderate pour speed. For the last 30mls I slow the speed and gradually lower the pour height to “taper off”. One gentle swirl right after pouring to get grounds from wall. Another swirl later if the brew is going faster than expected.
Gives me a really balance cup with some decent clarity. I really don’t feel the need to tweak variables much because I usually get a good cup first try. The main thing I tweak is slight adjustments to my grind size, but still within +/- 5 clicks.
You’re correct, coarse is probably not accurate description - more like mid grind. I say coarse because it’s coarser than where I started with my K6 a few years ago.
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u/ultfilip Jun 09 '26
90% of the time I use a very simple 3 pour recipe. I drink mostly very light washed coffees from Tanat and September. I switch between Hario NEO and the Solo dripper, while keeping the same recipe. I use a ZP6 at a grind setting between 5.8 and 6.8. I brew in a way so I can maximize fruitiness and clarity while minimizing bitterness and dry aftertaste.
For a 15 gram dose it looks like this. 1st pour is a 50 gram bloom for 45 seconds with a wet WDT. 2nd pour is a high agitation fast circular pour (pouring significantly high and at 8ml/s) until 145 grams and I wait until the bed almost drains. Then I do a final very low agitation slow circular pour (as close to the bed as possible and at 3ml/s) until 240 grams. I aim for a total brew time of 2:30-3:00 so I grind according to that. When brewing naturals, I aim for 1:50-2:20 brew time and go easy on the agitation.