Stumptown Coffee Roasters V60

A slow, controlled pour method for those who want hands-on extraction and a nuanced, clean cup from a single mug.

Coffee: 21g, said in the original. Show the evidence.
“Grind 21 grams (about 3 Tablespoons) of coffee”
said in the original · step 2
Water: 360g, said in the original. Show the evidence.
“If you're using a scale, you should pour until you reach 360 g.”
said in the original · step 4
Ratio: 1:17.1
Temperature (estimated): 96°C, worked out from the recipe. Show the evidence.
Hot water just off the boil (about 205°F)
worked out from the recipe · 205°F converts to approximately 96°C; described as just off the boil throughout
Brew time: 3:00, said in the original. Show the evidence.
“Once you hit 3:00, you should have about 10 oz of brewed coffee. Remove the brewer”
said in the original · step 5
Grind (estimated): medium-fine, worked out from the recipe. Show the evidence.
about as fine as kosher salt
worked out from the recipe · kosher salt particle size corresponds to medium-fine on the standard grind spectrum

FineCoarse

Grind: about as fine as kosher salt

Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.

Equipment

Designed on: Hario V60, said in the original. Show the evidence.
“Hario V60 brewer”
said in the original · What you need section
Works with: conical paper dripper, worked out from the recipe. Show the evidence.
Hario V60 brewer
worked out from the recipe · conical paper geometry; method transfers to any conical paper dripper

Brewing a different amount?

grams

Uses 360g of water

0:00

↳PourSaturate grounds with just enough water to cover them; bloom for 15 seconds
0:15Pour to 360gPour in slow, even spiral, adding water every 10–15 seconds, pouring over dark spots; continue to 360 g totalyou have 2:45
3:00Let it drainRemove brewer at 3:00

Weights are cumulative: what the scale reads when that pour finishes.

Filter: Hario V60 filter, said in the original. Show the evidence.
“Hario V60 filter”
said in the original · What you need section
Filter rinsed first: Yes, said in the original. Show the evidence.
“Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil (about 205°F) to eliminate paper flavor”
said in the original · step 1
Kettle: slow, even spiral pour, said in the original. Show the evidence.
“Pour water in a slow, even spiral”
said in the original · step 4

Style: clarity, worked out from the recipe. Show the evidence.
Nuanced and versatile, the Hario is an elegant brewer for those who want to perfect the pour.
worked out from the recipe · V60 conical paper with slow spiral pour is associated with a clean, clear cup in brewing practice
Suits: light, medium roasts, worked out from the recipe. Show the evidence.
Nuanced and versatile
worked out from the recipe · no roast restriction stated; moderate temperature and ratio suit light and medium roasts; no indication of dark roast suitability

Where the original recipe does not say how the coffee tastes, the flavour here is an estimate.

This recipe is Stumptown Coffee Roasters’s. We have written out the numbers and linked to the original.