Medium & Balanced Pour Over
Tasting goal: Sweet, rounded, caramel and red fruit with a syrupy body
Best for: Medium-roast Arabica — washed or honey, everyday single origins. Dialled for medium roast Arabica.
Brew spec
- Method
- Pour over
- Species
- Arabica
- Roast target
- Medium
- Pours
- 3
- Dose
- 18 g
- Water
- 300 g
- Ratio
- 1:16.7
- Temperature
- 92–94°C
- Grind size
- Medium
- Total time
- 3:00
Grind converter
Medium · ~680 µmGrinds ~0–1090 µm
Recommended setting
26
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
18 g coffee · 300 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.
The dependable daily V60 for medium-roast Arabica. Medium roasts are more soluble than light ones, so this runs a little cooler and slightly coarser, with three gentle pours that favour body and sweetness.
Use this recipe when…
- Your bag says medium roast — washed or honey.
- You want a forgiving, sweet, rounded cup with real body.
The three pours
- Rinse the filter, add 18 g of coffee, and tare to zero.
- Bloom — start the timer, pour to 54 g, wait to 0:45.
- Pour 1 — from 54 g to 180 g in slow spirals (≈0:45–1:30).
- Pour 2 — from 180 g to 300 g in concentric circles (≈1:30–2:10).
- Let it draw down to 3:00.
Adjustment notes
- Flat or weak? Grind finer or raise to 94°C.
- Too intense? Open the ratio toward 1:17.
- This recipe rewards patience — keep the pours slow and even.