Stumptown's slow continuous pour on the Hario V60 — simple, repeatable, and built around control. Over 21g of coffee ground as fine as kosher salt and 360g of water just off the boil (~96°C): saturate the bed for a 15-second bloom, then pour in a slow, even spiral, adding water every 10–15 seconds and aiming over the dark spots while avoiding the light ones, until you reach 360g. Remove the brewer around 3:00 for a clean, balanced 10oz cup.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:15 | 42ml | BloomSaturate the grounds with just enough water to cover, about 42g. Let it bloom for 15 seconds. | 12% |
| 0:15-1:30 | 158ml | Spiral PourPour in a slow, even spiral, adding water every 10-15 seconds, to about 200g. | 56% |
| 1:30-2:15 | 160ml | Spiral PourContinue the slow spiral to 360g, pouring over the dark spots and avoiding the light ones. | 100% |
| 2:15-3:00 | - | DrawdownLet it finish dripping and remove the brewer at about 3:00. | 100% |