Official v60 recipe from Standout Coffee. 15g coffee, 250g water at 93°C, 1:16.7.
| Tempo | Despejo | Nota | % |
|---|---|---|---|
| 0:00-0:30 | 50ml | First Bloom0:00 — Pour the first 50g of water within 10 seconds, wetting all the grounds evenly. Let it bloom until 0:30. | 20% |
| 0:30-1:00 | 50ml | Second Bloom0:30 — Pour another 50g of water within 10 seconds (the second bloom). Rest until 1:00. | 40% |
| 1:00-1:30 | 150ml | Main Pour1:00 — Pour the remaining 150g of water steadily from 1:00 to 1:30, up to 250g total. | 100% |
| 1:30-2:45 | - | DrawdownLet the coffee draw down completely. Target total brew time is 2:45 (TDS 1.40, ~21% extraction). | 100% |