Onyx Three-Pour V60
Fast, sweet, competition-style
Bright, sweet, complex
- Coffee
- 15 g
- Water
- 250 g
- Ratio
- 1:16.7
- Grind
- Medium-fine
- Water temp
- 99 °C · 210 °F
- Total time
- 2:30
- Level
- Intermediate
When to brew it
Use this when you want a fast single-cup recipe that highlights acidity while keeping sweetness in balance.
Why it works
A heavy center pour sets drainage early, then a quiet final pour finishes the brew without too many moving parts.
Step by step
15 g coffee and 250 g water. Weights are the total on the scale. The quoted line is what Pour says out loud at that moment.
- 50 g
Bloom
Saturate all grounds.
Pour says:
Start bloom. Pour to 50 grams.
Break clumps
Gently break up clumps in the bloom.
Pour says:
Gently break up bloom clumps.
Bloom rest
Let the bloom settle.
- 150 g
Heavy center pour
Pour heavy, tight circles in the middle.
Pour says:
Heavy center pour. Reach 150 grams.
Drain
Let the center pour drain and shape the bed.
Pour says:
Let it drain.
- 250 g
Final center pour
Pour through the middle to finish the water.
Pour says:
Final center pour. Finish at 250 grams.
Drawdown
Target finish is around 2:30.
Pour says:
Let it draw down. Target finish is around 2 minutes 30.
Brewing a different amount? Pour scales every pour to your dose and keeps the 1:16.7 ratio.
Based on Onyx Coffee Lab's V60 brew guide, as listed by BeanBook. See the original on BeanBook
