V60 pour-over extraction
Brewing & tastingFive origins

Your Daily Ritual.

One recipe. Clean water. Adjust to taste.

V60 starting recipeOne cup
Coffee
18 g
Water
300 g
Temp
92–94 °C
Time
2:45–3:30
  1. 01Rinse the filter. Add 60 g bloom. Wait 45 s.
  2. 02Pour in slow spirals to 300 g.
  3. 03Let draw down flat. Taste. Adjust.
Origin profilesTaste scale
01Natural

Single
Origin

Ethiopia

Sidamo Gr. 4 · Natural

NaturalProcess
VarietyJARC varieties
Altitude1 500–2 200 m
RoastPour Over / Espresso
Harvest2026

Jasmine

Bergamot

White peach

250 g · Net wt 8.8 oz

Ethiopia

Sidamo Gr. 4 · Natural

Sidamo coffees have a profound complexity that many attribute to the diversity of local landrace varieties. This coffee, produced by smallholders and processed at washing stations, preserves the depth and breadth of flavour.

JasmineBergamotWhite peach
Body
Acidity
Sweetness
Aroma

V60 recipe

Dose
15 g
Water
250 g
Grind
Medium-fine
Temp
94 °C
Total
2:45
  • 0:0050 g bloom — swirl once
  • 0:45to 150 g, slow spiral
  • 1:30to 250 g, centre pour
02Natural

Single
Origin

Colombia

Huila · Pitalito

NaturalProcess
VarietyCastillo
Altitude1 700–1 900 m
RoastPour Over / Espresso
Harvest2026

Strawberry

Rum soaked

Dark cocoa

250 g · Net wt 8.8 oz

Colombia

Huila · Pitalito

Expressive and syrupy. Red fruit, rounded acidity and cocoa on the tail.

StrawberryRum soakedDark cocoa
Body
Acidity
Sweetness
Aroma

V60 recipe

Dose
16 g
Water
260 g
Grind
Medium
Temp
93 °C
Total
3:00
  • 0:0050 g bloom — swirl once
  • 0:45to 160 g, slow spiral
  • 1:40to 260 g, centre pour
03Natural

Single
Origin

Brazil

Mogiana · MOG. 17/18

NaturalProcess
VarietyAcaia, Bourbon, Catuai, Mundo Novo
Altitude900–1 050 m
RoastPour Over / Espresso
Harvest2026

Sassafras

Caramel

Cashew

250 g · Net wt 8.8 oz

Brazil

Mogiana · MOG. 17/18

Sassafras, caramel and cashew. Sweet, rounded and low in acidity.

SassafrasCaramelCashew
Body
Acidity
Sweetness
Aroma

V60 recipe

Dose
18 g
Water
280 g
Grind
Medium-coarse
Temp
92 °C
Total
3:15
  • 0:0060 g bloom — swirl once
  • 0:45to 180 g, wide spiral
  • 1:50to 280 g, gentle pour
04Washed

Single
Origin

Mexico

Chiapas · Jaltenango

WashedProcess
VarietyBourbon / Typica
Altitude1 400–1 600 m
RoastPour Over / Espresso
Harvest2026

Cane sugar

Pecan

Cocoa nib

250 g · Net wt 8.8 oz

Mexico

Chiapas · Jaltenango

Balanced and quiet. Cane sugar sweetness, soft nut and cocoa, a clean finish.

Cane sugarPecanCocoa nib
Body
Acidity
Sweetness
Aroma

V60 recipe

Dose
17 g
Water
270 g
Grind
Medium
Temp
93 °C
Total
3:00
  • 0:0055 g bloom — swirl once
  • 0:45to 170 g, slow spiral
  • 1:45to 270 g, centre pour
05Wet hulled

Single
Origin

Indonesia

Sumatra · Aceh Gayo

Wet hulledProcess
VarietyAteng
Altitude1 300–1 500 m
RoastPour Over / Espresso
Harvest2026

Cedar

Dark cacao

Tobacco

250 g · Net wt 8.8 oz

Indonesia

Sumatra · Aceh Gayo

Dense, earthy and resinous. Cedar and dark cacao with a savoury close.

CedarDark cacaoTobacco
Body
Acidity
Sweetness
Aroma

V60 recipe

Dose
18 g
Water
280 g
Grind
Medium-coarse
Temp
91 °C
Total
3:30
  • 0:0060 g bloom — swirl once
  • 0:50to 180 g, wide spiral
  • 2:00to 280 g, gentle pour