The V60 method Odd-Steinar Tøllefsen of Supreme Roastworks used to win the World Brewers Cup, kept deliberately simple for repeatability. Over 32g of coffee and 500g at 92–94°C (1:16) on a Hario V60-02: a 90–100g bloom, then a forceful second pour at 35–45s up to 300g — poured from height to extract the most flavor — followed by a pause, a swipe to flatten the bed, and many small gentle pours that keep the water just above the grounds. Finish pouring by 3:00 for a 3:30–3:45 total. The key is keeping the water level low near the end to avoid diluted bypass through the filter walls.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:35 | 95ml | BloomSaturate fully with 90–100g | 19% |
| 0:35-1:00 | 205ml | 2nd PourTo 300g from a height with force (~1:00) | 60% |
| 1:00-1:30 | - | WaitUntil almost fully drained | 60% |
| 1:30-1:35 | - | SwirlEdge swirl around 1:30 | 60% |
| 1:35-3:05 | 200ml | Final PoursTo 500g in many small pours (~3:00) | 100% |
| 3:05-3:50 | - | DrawdownFinish at 3:30–3:45 | 100% |