Pour-over
Two-stage continuous V60
A source-checked published pour-over recipe from James Hoffmann.
By James Hoffmann · View source ↗
- Coffee
- 30 g
- Brewing water
- 500 mL
Before you start
Get ready.
Prepare the specified brewer and filter; rinse and preheat before adding the ground coffee. Follow the published water temperature when documented.
Grind: Fine-medium
Water: 97 °C
Equipment checklist
- Plastic HARIO V60
- Paper filter
- Coffee scale
- Grinder
Brew along
At your paceFinish your preparation, then start. We’ll show one action at a time.
Keep your scale in view. The guide waits for you to confirm each action.
How the guide works
This mode adapts the pacing of the original recipe. Confirm each action; any remaining stage time counts down before the next step. It never assumes you have poured the target amount.
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Recipe details & source
James Hoffmann · 2007 champion · later published recipe · Champion-published recipe
HARIO’s 2007 champion interview gives 1:15 and 1:45 pouring milestones but does not set a total drawdown time. The guide preserves those milestones without substituting a guessed full-brew target.
- Water temperature
- 97 °C
- Bypass water
- 0 mL
- Difficulty
- Some practice
Original coffee: Not documented
Published brewing steps
- 0:00 · Bloom
Add 60 mL water, wet all grounds and swirl. Bloom for up to 45 seconds.
Add 60 mL
- When ready · First main pour
Pour to 300 mL cumulative water by approximately 1:15, using moderate agitation.
Add 240 mL
- When ready · Gentler main pour
Add the remaining 200 mL over the next 30 seconds, maintaining the water level.
Add 200 mL
- When ready · Stir and drain
Stir once in each direction. After some drainage, swirl gently to flatten the bed and let it drain fully.
Source reviewed 2026-10-27. Instructions paraphrased by Solution Coffee.
Read the primary source ↗Adjust amounts & ask a brewing question
Make it your dose
Scale the documented coffee and water. Temperature, grind, timing and technique stay as published.
Dose adaptation, not the original recipe. Extraction and brewer capacity may change; use your equipment’s limits. The guide above uses the original measurements; its selected mode controls pacing.
500 mL brewing water · 0 mL bypass
- Bloom: 60 mL added
- First main pour: 240 mL added
- Gentler main pour: 200 mL added
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