Patrik Rolf V60
By Patrik Rolf at April, 2018
A six-pour V60 recipe brewed frequently at a specialty roastery, developed while preparing for the World Brewers Championship.
- Coffee
20g, said in the original. Show the evidence.
“20g Coffee (coarse grind)”
said in the original · Brewing Recipe section
- Water
300g, said in the original. Show the evidence.
“300g Water (90-110 ppm at 92'C)”
said in the original · Brewing Recipe section
- Ratio
- 1:15
- Temperature
92°C, said in the original. Show the evidence.
“300g Water (90-110 ppm at 92'C)”
said in the original · Brewing Recipe section; single figure stated as 92°C
- Brew time
3:25, said in the original. Show the evidence.
“Total brew time between 3:20-3:30”
said in the original · Brewing Recipe section; midpoint of range is 3:25 = 205 s
- Grind (estimated)
coarse, worked out from the recipe. Show the evidence.
coarse grind
worked out from the recipe · creator's own word 'coarse' maps directly to the coarse band
Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.
Equipment
- conical paper dripper
- Scales
- Works with
conical paper dripper, worked out from the recipe. Show the evidence.
How we Brew Coffee with a V60 Filter Brewer
worked out from the recipe · a conical paper recipe transfers to any conical paper dripper
Uses 300g of water
Step by step
- 0:00Pour to 50gaggressive circular pour to agitate groundsyou have 40s
- 0:40Pour to 100gadd 50gaggressive circular pouryou have 30s
- 1:10Pour to 150gadd 50gaggressive circular pouryou have 30s
- 1:40Pour to 200gadd 50gaggressive circular pouryou have 30s
- 2:10Pour to 250gadd 50gaggressive circular pouryou have 30s
- 2:40Pour to 300gadd 50gaggressive circular pour
- 3:25Done
Weights are cumulative: what the scale reads when that pour finishes.
How Patrik Rolf brews it
- Stirring and swirling
aggressive circular pours throughout, said in the original. Show the evidence.
“every pour is done in a circle, aggressively so that you agitate the grounds”
said in the original · Brewing Recipe section
What it makes
- Body
medium, worked out from the recipe. Show the evidence.
Each pour is 50g of water at the following time: 00:00 00:40 01:10 01:40 2:10 2:40
worked out from the recipe · six equal pours at a 1:15 ratio with aggressive agitation throughout suggests a medium body
- Strength
medium, worked out from the recipe. Show the evidence.
20g Coffee … 300g Water
worked out from the recipe · 1:15 ratio is standard strength
- Acidity
medium, worked out from the recipe. Show the evidence.
300g Water (90-110 ppm at 92'C)
worked out from the recipe · 92°C water with aggressive agitation at a moderate ratio suggests medium acidity
- Style
balanced, worked out from the recipe. Show the evidence.
every pour is done in a circle, aggressively so that you agitate the grounds
worked out from the recipe · high agitation throughout produces a more textured, less clarity-focused cup, suggesting a balanced result
- Suits
light, medium roasts, worked out from the recipe. Show the evidence.
300g Water (90-110 ppm at 92'C)
worked out from the recipe · 92°C is a moderate temperature suited to light and medium roasts; no dark roast guidance given
Where the original recipe does not say how the coffee tastes, the flavour here is an estimate.
More recipes
- THE COFFEESHOP OrigamiA six-pour recipe from a Tokyo specialty roaster, designed to brew light-to-medium roast beans at home with clarity and fruit-forward flavour.1:16.7 · 18g / 300g · 2:30
- 4:6 MethodBy Tetsu KasuyaA structured five-pour method designed so anyone can control sweetness, acidity, and strength by adjusting pour sizes rather than relying on technique.1:15 · 20g / 300g · 3:30
- A Better 1 Cup V60 TechniqueBy James HoffmannA five-pour pulse method for a single 250 g cup, designed to be easy to repeat and forgiving across different kettles and grinders.1:16.7 · 15g / 250g · 3:00
Credit and corrections
This recipe is Patrik Rolf’s. We have written out the numbers and linked to the original.