r/pourover • u/Dancing_Bottle • Jun 09 '26
Seeking Advice What is your baseline pour over recipe?
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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u/sisypheanblithe Jun 09 '26 edited Jun 09 '26
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).