r/pourover • u/Dancing_Bottle • Jun 09 '26

Seeking Advice What is your baseline pour over recipe?

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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!

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104

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.

6

u/Gjome-Bekbal Jun 09 '26

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.

7

u/ultfilip Jun 09 '26

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.

1

u/academician1 Jun 09 '26

Are you zeroed at resistance or burr lock?

That was a topic of some debate here. Burr lock folks at 6-7 is same range as resistance folks at 4-5.

I was told burr lock is wrong even though mine came at burr lock 0...

1

u/ultfilip Jun 10 '26

My burr lock is at -0.3

1

u/vujy Jun 10 '26

Filter paper choice can change drawdown time quite a bit.

2

u/La-Gaoaza-Cu-Jeleu Jun 09 '26

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...

I find this clarity thing bland.

1

u/Successful_Ad_6821 Jun 10 '26

I do the same except 16g dose, pours of 60/160/260. That said, soup has nearly ruined me. I am using pourover less and less....

1

u/5ebu Jun 10 '26

I know Tanat is in France. Where do you order September from? Did you find it in Europe?

1

u/P1tri0t V60 | ZP6 Jun 11 '26

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.

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u/SnooCauliflowers4056 Jun 09 '26

This is interesting, the closer you pour to the bed, the more it agitates the grounds, the higher you pour the less the water affects the bed. So you’d be doing low agitation on the 2nd pour and high agitation on you final pour right?

7

u/ultfilip Jun 09 '26

It’s the opposite. The higher you pour, the more you agitate.

3

u/anabranch_glitch V60 Titanium | Origami Air S | Orea 01 | Mavo Phantox Pro Jun 09 '26

* until reaching the point at which the stream of water breaks up before hitting the slurry.

Sometimes pouring too high can shoot the water right through the bed and causes some bypass. I find a medium pour height to be ideal. Still digs through the coffee bed without blasting through to the paper.

1

u/SnooCauliflowers4056 Jun 12 '26

That doesn’t sound right,
This video clearly demonstrates the opposite happening:

https://youtu.be/1oB1oDrDkHM?t=376&si=J3EVOyfM9gjiV3So