A pour over recipe built from your beans.
Choose the coffee, your dripper and your grinder. You get the dose, water, temperature, a pour schedule with times, and a grind setting to start from.
1. The coffee
Pick the tasting notes on the bag. If you pick two, list the first one on the bag first. Leave it blank and the tool guesses from the origin and process.
2. Your gear
What's missing?
Grinder or brewer not listed? Grind numbers off for yours? Tell me and I'll add or fix it.
Your note comes straight to me, with a link to the recipe you were looking at.
Some gear and bean links are affiliate links. If you buy through them, I may earn a small commission at no cost to you. The recipes don't change based on what pays.
Questions
What grind setting should I use for a V60?
It depends on the grinder and the coffee. On a Baratza Encore, Baratza's own starting point is 15. On a Comandante C40, most people start in the low to mid 20s in clicks. Light, dense coffees go finer. Dark roasts go coarser. The tool adjusts for both.
How do I know if my grind is right?
Watch the drawdown. If the water finishes well after the target time and the cup is bitter, go coarser. If it races through and tastes sour or thin, go finer.
Do I need a gooseneck kettle?
It helps you pour slowly and evenly, which matters most on a V60. You can make good coffee without one, but your drawdown times will bounce around more.
Why is the water so hot for light roasts?
Light roasts are dense and hold on to their sugars and acids. Water near boiling pulls them out. Dark roasts are the opposite and taste ashy with water that hot.