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Pour-Over Notes

A living log of recipes, tasting notes, and brew experiments — updated with every pour.

The Recipes, At a Glance

Every pour schedule below the thumbnail — follow along at the counter, no scrubbing through video.

James Hoffmann

A Better 1-Cup V60

  • 15 g : 250 g
  • 1:17
  • just off boil
  • medium-fine
  • ~3:00
  1. 0:00 50 g bloom → swirl
  2. 0:45 pour to 100 g
  3. 1:10 pour to 150 g
  4. 1:30 pour to 200 g
  5. 1:50 pour to 250 g → swirl

Dial grind to taste — as fine as you can before it turns harsh.

Watch the video ↗
James Hoffmann

The Last V60 Recipe You'll Ever Need

  • 30 g : 500 g
  • 60 g/L
  • 100°C light · cooler dark
  • med-fine
  1. 0:00 2× dose bloom (60 g) → swirl hard
  2. 0:45 spiral to 60% (300 g)
  3. 1:15 top up to 100% by 1:45
  4. 1:45 stir 1 rev each way → swirl

Flat bed at the end is the goal; tweak grind to taste.

Watch the video ↗
Daddy Got Coffee

Easy Hario V60 — Two Pours, No Fuss

  • 16 g : 250 g
  • 98°C / 208°F
  • 3:00–3:30
  1. 0:00 50 g bloom → aggressive swirl
  2. 0:30 slow steady pour to 250 g
  3. 1:30 pour finished — wait it out

Fast + sour → grind finer. Slow + bitter → grind coarser. Target 3:00–3:30.

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Tetsu Kasuya · 2016 World Brewers Cup

The 4:6 Method

  • 20 g : 300 g
  • 1:15
  • coarse · French-press-ish
  • ~3:30
  1. 0:00 60 g
  2. 0:45 +60 g → 120 g (40% sets sweet↔acid)
  3. 1:30 +60 g → 180 g
  4. 2:15 +60 g → 240 g (60% sets strength)
  5. 3:00 +60 g → 300 g

No swirl — gentle centered pours, full drain between each. Tune the cup by moving water between pours, not grind.

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Tetsu Kasuya · THE NEO BREW (2026)

10-Pour — Ultra-Light / Fruit-Juice

  • 20 g : 300 g
  • 1:15
  • 95–96°C (#23 used 93°C)
  • extreme coarse · ~9 Ode
  • Hario Neo preferred
  • ~2:15 pours · ~3:15 draw
  1. 0:00 30 g
  2. +0:15 +30 g each pour · 10× total
  3. 0:45 120 g cumulative
  4. 1:30 210 g cumulative
  5. 2:15 300 g · last pour

Designed for Hario Neo (V60 ok). Don’t pool slurry — each 30 g should fall through. Great for very light roasts. Complexity opens as it cools (confirmed #23 ★4 — fruit juice, not coffee).

Watch the video ↗
Matt Winton · 2021 World Brewers Cup

Five-Pour V60

  • 20 g : 300 g
  • 1:15
  • 93°C
  • fairly coarse
  • ~3:30
  1. 0:00 60 g · wet all grounds · wait 30 s
  2. — +60 g → 120 g after it drains
  3. — +60 g → 180 g after it drains
  4. — +60 g → 240 g after it drains
  5. — +60 g → 300 g after it drains

Dry/bitter → coarser. Hollow/sour → finer. Next pour starts when the previous one has drawn down.

Watch the video ↗
April roasters · copenhagen
April Roasters

April V60 — Four Gentle Pours

  • 15 g : 240 g
  • 1:16
  • 92°C
  • med-fine · 4.2 Ode
  • 3:30–3:55
  1. 0:00 60 g bloom
  2. 0:45 +60 g gentle → 120 g
  3. 1:30 +60 g gentle → 180 g
  4. 2:15 +60 g gentle → 240 g

Your brew #20 winner for the Tadesse — the gentle pour dodges the fines-clog on dense Ethiopians.

Browse their V60 videos ↗

La Lucuma SL6 — Module Roasters

Brew #28 · Friday, August 21, 2026 · Pour-over · 92°C

Coffee La Lucuma SL6 · anaerobic washed · Cajamarca, Peru · Module Roasters (Edinburgh)
Method Bean Archive · 4 × 60g equal pours
Dose 15g : 240.4g water
Ratio 1:16
Temperature 92°C
Grind 5.0
Drawdown 4:04
Beverage 199.6g final brew
TDS / EY (R2) 1.41% · EY ≈18.8%

5/5 — juicy, rich floral, very nice. Zero acid, zero bitterness. La Lucuma SL6 (anaerobic washed, Cajamarca, Peru — Module Roasters, Edinburgh) at 92°C / grind 5.0 / 1:16. Water 240.4g, drawdown 4:04, final brew 199.6g, R2 1.41% TDS → EY ≈18.8%. A perfectly clean cup — no acidity, no bitterness, just juicy rich florals from bloom to finish.

Froilan Quispe SL9 — Peru (washed)

Brew #26 · Thursday, August 14, 2026 · Tetsu 10-pour · 96°C · TDS 1.25%

Coffee Froilan Quispe SL9 · Peru · washed · Taster’s Coffee Taiwan
Method Tetsu 10 pour — ~30.1g each · coarse
Dose 20.6g : 310.3g water
Ratio ≈1:15
Temperature 96°C
Grind Fellow 9 · very coarse
Drawdown 3:30
Beverage 257.7g final brew
TDS / EY (R2) 1.25% · EY ≈15.6%

Light, juicy — not fruit-forward, but fully developed. Froilan Quispe SL9 (Peru, washed, Taster’s Coffee Taiwan) at 96°C / grind Fellow 9 (very coarse) / Tetsu 10-pour (~30.1g each). Water 310.3g, drawdown 3:30, final brew 257.7g, R2 1.25% TDS → EY ≈15.6%. Light and juicy; not fruit-forward, but the flavors present were fully developed — slightly acidic, very nice.

Froilan Quispe SL9 — Peru (washed)

Brew #25 · Thursday, August 13, 2026 · 4 equal pours · 92°C · TDS 1.45%

Coffee Froilan Quispe SL9 · Peru · washed · Taster’s Coffee Taiwan
Method 4 equal pours × 80g — no agitation
Dose 20g : 320.5g water
Ratio 1:16
Temperature 92°C
Grind 5.0 · Ode Gen 2 / SSP MP
Drawdown 4:10
Beverage 271g final brew
TDS / EY (R2) 1.45% · EY ≈19.6%

Juicy, chocolate — not a lot of fruit. Froilan Quispe SL9 (Peru, washed, Taster’s Coffee Taiwan) at 92°C / grind 5.0 / 1:16 (4×80g, no agitation). Water 320.5g, drawdown 4:10, final brew 271g, R2 1.45% TDS → EY ≈19.6% — right in the modern-filter sweet spot. The gentle four-pour keeps it clean and chocolatey; juicy body more than accent fruit.

What three cups taught us

This bean took three tries to dial in. The arc is worth recording because it overturned a confident first diagnosis — the problem was never grind fineness, it was pour agitation.

#18 · ★4.0 5.0 · 96°C · 3-pour, vigorous high pour Acid + nutty, no florals. Drawdown choked to 4:20. Diagnosis: fines-clog from the dense Ethiopian bean — blamed on grind.
#19 · ★4.2 6.0 · 96°C · same method Coarser grind → florals emerged, but weak and tea-like. Confirmed grind alone wasn't the lever.
#20 · ★4.5 4.2 · 92°C · 4 equal gentle pours Finer than #18, yet drew down faster (3:52). Peach forward, juicy, balanced. The winner.

The physics (Gagné, Physics of Filter Coffee p.148): "agitation creates turbulent flows… lifting the coffee particles can also increase the migration of fines, potentially clogging." The aggressive high second pour in #18 stirred fines into the filter and choked the bed. April's gentle four-pour avoided that turbulence entirely — which is why a finer grind (#20) outperformed a coarser one (#18). Lesson: when an Ethiopian fines-clogs, question the pour before the grinder.

Next experiment

A little agitation on pour 2 — that’s the only change. #28 hit 5/5 with zero acid and zero bitterness at 1.41% TDS / EY ≈18.8% — just 0.2–1% shy of the 19–22% gold zone. Léo’s hypothesis: nudging extraction with a little agitation on the 2nd pour (pours 3 & 4 stay very gentle) should lift EY past 19% without inviting back any bitterness. Same Bean Archive card otherwise: 15g : 240.4g @ 92°C, grind 5.0, 4 × 60g.

Brew History (2026)

# Date Coffee Method Dose Grind Draw Tasting Notes
28 Aug 21 La Lucuma SL6 Peru · anaerobic washed · Module Roasters (Edinburgh, Scotland) Bean Archive · 4 × 60g 15g : 240.4g · bev 199.6g 5.0 4:04 5/5 — juicy, rich floral, very nice. Zero acid, zero bitterness. R2 1.41% · EY≈18.8%.
27 Aug 16 El Salvador Cerro Las Ranas Atlas Coffee Club Coffee Chronicler 20g : 340g 4.1 — Chalky, slight bitter, tamarind — not great. 4:00 draw, 276g bev, R2 1.5% · EY≈20.6%. Beans 7/14 (~33d), likely old.
26 Aug 14 Froilan Quispe SL9 Peru · washed · Taster’s Coffee Taiwan Tetsu 10 × ~30.1g, coarse 20.6g : 310.3g · bev 257.7g Fellow 9 3:30 Light, juicy — not fruit-forward but fully developed, slightly acidic, very nice. R2 1.25% · EY≈15.6%.
25 Aug 13 Froilan Quispe SL9 Peru · washed · Taster’s Coffee Taiwan 4 × 80g, no agitation 20g : 320.5g · bev 271g 5.0 4:10 Juicy, chocolate — not a lot of fruit. Clean, no harshness. R2 1.45% · EY≈19.6%.
24 Jul 30 Cerro Las Ranas El Salvador · very light red honey Tetsu NEO 10 × 40g 20g : 401.1g · bev≈328.7g* 8.0 3:48 HOT: more coffee, more acidity, juicy, honey + tamarind (Atlas). Less complex than #23, no less tasty. Cool TBD. R2 0.99% · EY≈16.3%*.
23 Jul 30 Atieri Mimi Estate Catuai Panama, Brainwave · very light Tetsu 10-pour (10 × 30g) 20g : 300g 9.0 3:15 Tea-like; tropical fruit. Cools → more complex, fruit-juice not coffee (Tetsu predicted). Better cooled. R2 0.85%. ★ 4.0
22 Jul 29 Las Etiopes Heirloom Peru, Taith Roastery (Lewes UK) 3 × 130g bloom + high-agit pour2 25.3g : ~390g · bev 322g 6.0 4:15 No bitterness, very smooth, roasty + caramel + apricot. Stir after bloom → 4:15 draw (self-owned). R2 1.50% / EY≈19.1%. ★ 4.5
21 Jul 28 Las Etiopes Heirloom Peru, Taith Roastery (Lewes UK) 3 × 100ml bloom-stir-gentle 20g : 300g 6.0 3:00 Lovely, floral, no bitterness, nice strength not strong. R2 Extract TDS 1.57% (~22% EY est.). First TDS baseline. ★ 4.5
20 Jul 24 Tadesse Washed Krume Ethiopia, April Roasters · washed April recipe (4 × 60g) 15g : 240g 4.2 3:52 Peach forward, juicy, low acidity (just a nip), no bitterness. First cup where roaster's florals actually landed. ★ 4.5
19 Jul 24 Tadesse Washed Krume Ethiopia, April Roasters · washed Coffee Chronicler Master 15g : 240g 6.0 3:20 Very tea-like, florals emerged, but weak. Taste excellent though. Grind-alone test. ★ 4.2
18 Jul 23 Tadesse Washed Krume Ethiopia, April Roasters · washed Coffee Chronicler Master 15g : 240g 5.0 4:20 Acid, juicy, almost nutty. Liked it. Didn't taste the florals. Vigorous pour choked the drawdown. ★ 4.0
17 Jul 17 El Salvador Cerro Las Ranas red honey, light roast · tamarind & cocoa Coffee Chronicler Master 15g : 240g 5.0 3:00 Very nice — low acidity, strong, not tea-like, very juicy. Matched the bag's tamarind & cocoa notes. ★ 4.5
16 Jul 1 El Salvador Cerro Las Ranas red honey, light roast Tetsu 4:6 15g : 250g 5.0 3:30 Good strength, slightly bitter, not very complex. Baseline Tetsu 4:6 — needs sweetness tuning via pour 1/2.
15 Jun 27 El Salvador Cerro Las Ranas red honey, light roast Hoffmann 1-cup 15g : 250g 4⅓ ~3:20 Huge improvement at 93°C — juicy, low acidity, no harsh notes, slightly tea-like. Sweet spot confirmed.
14 Jun 24 El Salvador Cerro Las Ranas red honey, light roast Hoffmann 1-cup 15g : 250g 4⅓ 3:20 Low acidity, juicy, chocolate, honey. Quite nice. Tried 100°C — flagged 93°C next.
11 Jun 22 Costa Rica ~3 weeks old Hoffmann V60 20g : 333g 4.67 3:00 Definite improvement over bitter/astringent brews. Beans getting stale.
10 Jun 22 Costa Rica Winton 5×60g 20g : 300g 5.0 4:40 Burnt, overextracted — bitter, astringent, little berry. Slower drawdown than expected.
9 Jun 18 Costa Rica Winton 5×60g 20g : 300g ~4.2 — Darker, less complexity, more bitterness. Overextracted.
8 Jun 18 Costa Rica Hoffmann V60 20g : 333g ~4.2 — A little bitter, darker brew, less complexity.
7 Jun 15 Light roast Hoffmann V60 20g : 333g ~4.8 3:00 Excellent, more fruit, slight acidity. Flat bed, no channeling.
5 May 31 Costa Rica Atlas Coffee Club Double bloom 30g : 480g — 4:00 Chocolate forward, juicy mouthfeel, more body. 15:1 ratio clear improvement.
3 May 28 Costa Rica Finca Corralar medium-light, Hacienda La Minita Double bloom 30g : 510g 5.0 4:00 Initially weakish but flavor good — chocolate, no bitterness, plum.
2 May 16 Kona Suite Gagné 70/200/100 22g : 374g 4⅔ 3:30 Very low acidity, excellent flavor. Pretty close to perfect.
1 May 14 Kona Sweet Heavenly Hawaiian 5 pours × 50g 15g : 250g 4.3 3:00 Slight astringency, tobacco, blueberry. Pretty good — not particularly sweet.

The Method: Latest winner cards

LAS ETIOPES (#21) — current
20 g coffee · 300 g water · 1:15 · 93°C
Grind: medium-coarse — 6.0 on Fellow Ode Gen 2 / SSP MP

3 × 100 ml pours
  1  bloom + agitation (stir)
  2  very gentle
  3  very gentle → 300 ml
Drawdown ~3:00 · TDS 1.57% (R2 Extract)

TADESSE (#20) — April Roasters baseline
15 g · 240 g · 1:16 · 92°C · grind 4.2
4 × 60 g equal gentle pours · drawdown ~3:30–3:55

Equipment

The Ritual

A short cinematic take on the pour-over station — Ode Gen 2, Stagg EKG Pro, V60 bloom. Generated with FLUX 3 Preview.