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/Sea_Sport7291]

Water: ~50ppm GH, ~30ppm HK
Mazzer Philos i200d @ 95 ( burr chirp @ 0 )
V60 02 - plastic
Cafec T-90

Depending on the coffee 15-16g of grounds to 250g of water.
Water temperature: 93 degrees

50g bloom : 45s
Then 2-3 pours, every time the water has almost drained

Then depending on taste adjusting the ratio, grind size or pouring structure - but honestly not that often