Pour-over
Three-pour morning V60
A source-checked published pour-over recipe from Martha Grill.
By Martha Grill · View source ↗
- Coffee
- 30 g
- Brewing water
- 500 g
- Brew target
- 3:00
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.
Water: 92 °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.
Keep this page open and your scale in view. Switching tabs pauses this mode; leaving clears the brew. Browser voice and sound may be unavailable or interrupted when your phone locks. Icons accompany English instructions.
Recipe details & source
Martha Grill · 2019 champion · later published recipe · Champion-published recipe
A later published daily recipe from the 2019 Brazilian Barista Champion. The header lists 500 mL, while the pouring directions explicitly use gram targets; this guide follows those gram targets.
- Water temperature
- 92 °C
- Bypass water
- 0 g
- Difficulty
- Some practice
Original coffee: Elzio Satori · Espírito Santo, Brazil · roasted by Coffee Lab
Published brewing steps
- 0:00 · Bloom
Add 60 g water and bloom for 30 seconds.
Add 60 g
- When ready · Second pour
Pour to 250 g cumulative water and stir three times.
Add 190 g
- 1:30 · Final pour
At 1:30, add the remaining 250 g and stir three times again.
Add 250 g
- 3:00 · Draw down
Aim for extraction to finish by 3:00; remove the dripper.
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 g brewing water · 0 g bypass
- Bloom: 60 g added
- Second pour: 190 g added
- Final pour: 250 g added
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