High-Extraction V60
High-extraction classic
Full, clear, high extraction
- Coffee
- 30 g
- Water
- 500 g
- Ratio
- 1:16.7
- Grind
- Medium-fine
- Water temp
- 95 °C · 203 °F
- Total time
- 3:30
- Level
- Intermediate
When to brew it
Use this when the coffee is fresh, high quality, and you want to push sweetness, body, and extraction.
Why it works
A bloom swirl, two main pours, and a flat final bed create a controlled high-extraction brew with strong repeatability.
Step by step
30 g coffee and 500 g water. Weights are the total on the scale. The quoted line is what Pour says out loud at that moment.
- 60 g
Bloom
Pre-wet the grounds.
Pour says:
Start bloom. Pour to 60 grams.
Swirl
Swirl to even out the slurry.
Pour says:
Swirl gently to even out the bloom.
Bloom rest
Let the bloom finish.
Pour says:
Let the bloom rest.
- 300 g
First main pour
Pour steadily to raise the slurry.
Pour says:
Start the first main pour. Reach 300 grams by 1 minute 15.
- 500 g
Second main pour
Finish the water in a controlled spiral.
Pour says:
Start the second main pour. Finish at 500 grams.
Gentle stir
Knock grounds from the sides.
Pour says:
Stir gently around the edge.
Final swirl
Settle the bed flat.
Pour says:
Give the brewer a final gentle swirl.
Drawdown
Aim to finish at 3:30.
Pour says:
Let it draw down. Aim to finish at 3 minutes 30.
Brewing a different amount? Pour scales every pour to your dose and keeps the 1:16.7 ratio.
A Pour recipe.
