Fruit-Forward Four-Pour
Tasting goal: Big berry and tropical fruit, layered and expressive
Best for: Natural or honey-process Arabica with bold fruit and funk. Dialled for light-medium roast Arabica.
Brew spec
- Method
- Pour over
- Species
- Arabica
- Roast target
- Light-Medium
- Pours
- 4
- Dose
- 16 g
- Water
- 256 g
- Ratio
- 1:16
- Temperature
- 93°C
- Grind size
- Medium-fine
- Total time
- 3:10
Grind converter
Medium-fine · ~620 µmGrinds ~0–1090 µm
Recommended setting
24
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant walks you through every pour, tare, and pause for this recipe, with a randomly selected background loop running throughout the brew.
Current phase
Setup
16 g coffee · 256 g water
Place your V60 and cup on the scale.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Naturals and honeys carry a lot of fruit and a lot of CO₂. This four-pour recipe breaks the water into smaller pulses to keep the slurry temperature steady and the extraction even, so you get layered fruit instead of one muddy hit.
Use this recipe when…
- Your bag says natural or honey process, light-to-medium roast.
- It lists bold fruit — blueberry, strawberry, tropical — that you want to showcase.
The four pours
- Rinse the filter, add 16 g of coffee, and tare to zero.
- Bloom — start the timer, pour to 50 g, wait to 0:45 (these degas hard).
- Pour 1 — to 110 g in spirals (≈0:45–1:10).
- Pour 2 — to 180 g (≈1:20–1:40).
- Pour 3 — to 256 g (≈1:50–2:10).
- Gentle swirl, then draw down to 3:10.
Adjustment notes
- Muddy or hazy? Grind a touch coarser and slow the pours.
- Too sharp? Drop to 91°C — naturals get aggressive when hot.
- Small, frequent pours are the whole point; don't dump the water.