Pluribrew Extraction Lab
Calibrating…

Hario V60

Pour-over · conical

Fast conical drain…

94.0 °C
85 SCA 90–96 98
Unimodal
UniformFines + boulders
700 µm
Fine · 300 µm Coarse · 1200 µm
1 : 16.5
1:12 · strong1:20 · lean
3.5 min
1 min10 min
Moderate
StillTurbulent
Bloom & pour dynamics

Pre-infusion, pour rate, and kitchen temperature.

30 s
SkipOptimal 25–45s60s
2.0× coffee
Dry2× targetFlood
5.0 mL/s
Slow pulseContinuous
22 °C
Cold 10° Warm 35°
Bean & roast

Species, roast, origin, and freshness. Reference bean: Arabica · Medium · Colombia · 7 days rested · fresh ground.

Arabica
Medium
Colombia
7 days
FreshPeakFadingStale
Just ground
Reference bean — neutral extraction multipliers.
Water hardness
SCA Gold Cup target
SCA Gold Cup Standard — reference baseline for filter coffee.
17 ppm
8 ppm
40 ppm
Total hardness 50 ppm · SCA target 40–75 ppm hardness, ~40 ppm alkalinity

SCA Brewing Control Chart

Every method plotted · active method highlighted

Ideal zone Active Others
Extraction Yield 20.1% In target
TDS 1.32% In target
Beverage mass 228 g from 15 g dose
Uniformity 92% Even extraction

Method comparison

All seven methods, live at current water settings
Method EY TDS Uniformity Zone Verdict

Taste panel

Blind-cup this brew, then compare to prediction
Hario V60
50
Sour · underBitter · over
predicted 50
50
WateryIntense
predicted 50
70
MuddledCrystal
predicted 70
7/10
Pour outBest I’ve had