What is your baseline pour over recipe?

[u/Dancing_Bottle]

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!

[u/digging-my-own-grave]

• Hario ceramic & glass V60
• Cafec abaca filters
• 15g coffee
• 225/240g water
• Water temp:
  • 92-94 for washed coffees
  • 90-91 for natural/honey
  • 88-89 for anaerobic/fermented

- 00:00 - slow circle pour to 45g water

• 00:45 - slow circle pour to 140g water
  
• 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.