V60

Tim Wendelboe's Pour-Over

Name: Tim Wendelboe's Pour-Over
Total time: 3 min 30 s
Yield: 500 g
Ingredients: 32.5 g coffee; 500 g water

Recipe by Tim WendelboeSource

@coffeemasterAugust 2, 2026

32.5g

Coffee

500g

Water

1:15.4

Ratio

96°C

Temperature

Medium, adjusted by drawdown time

Grind Size

3:30

Total Time

Preparation

Rinse the filter

Rinse the paper with hot water and empty the carafe before you start.

Step-by-step recipe

0:00 → 0:30Step 1

Wet the grounds

Pour about 60 g and stir with a teaspoon so nothing stays dry.

0:30 → 1:00Step 2

Second pour

Pour up to about 200 g on the scale.

1:00 → 2:00Step 3

Finish the water

Keep pouring in circles until you reach 500 g.

2:00 → 3:30Step 4

Drain and stir

Let it finish between 3:00 and 3:30. Stir the brew in the carafe before you pour it out.

Notes

A house recipe from an Oslo roastery, built around 65 g of coffee per litre and a drawdown that should land between three and three and a half minutes. The grind is the dial, not the pour: coarser if it runs long, finer if it runs short. Stirring the finished brew before serving is not a flourish, it evens out what settled in the carafe.