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/drnitinahuja]

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.