• Todd Souter

7 Reasons to use the 'Loong Pour' for V60

Updated: Nov 15, 2020

My 'go to' method for V60 on bar and at home is the 'Loong Pour' method.

The inventor of the Loong Pour is 2 Time (2014 and 2016) Australian Brewers Cup Champion:

Devin Loong (@devin_loong).

"This method was created for real world applications when I was running a bar with over 10 Baristas and finding a way to make more consistent pour overs between Baristas" - Devin Loong


- 15g Dose

- 250g Water at 97oc:

- 50g Bloom and 8 stirs with a spoon (up, down, up, down,

right, left, right, left).

- At 30 secs add 200g of water: using a slower pour of 50g Water per 10 seconds (50g/10 secs). Finish pouring at 1:10 seconds. Then gently stir clockwise twice around the edges of the brewer with a spoon.

Here are 7 Reasons Why You should use it:

1. Two pours: this means a higher probability of success.

Repeatability and consistency across Baristas in the cafe: this is to ensure that the customer always has a great Filter coffee experience; regardless of which Barista is making V60s.

2. Two pours increases speed of service and efficiency; more time can spent focusing on the customers experience. There will always be a customer that is seeking out more information.

3. For training staff, this is also very easy to understand and start practicing straight away. The next step is for that new staff member to master the flow rate. All they need is a timer, scales and focus.

4. By using two pours this means a more stable temperature slurry during extraction,

5. With time and practice you can adjust your flow rate (using any kettle), by aiming to finish pouring by 1:10 min.

6. Reduce coffee wastage.

By locking in the recipe to 15g of coffee and 250g of Water this locks in these two variables (they should't need to be changed). The Barista can change the grind and temperature of water if need be; there is no need to change the dose - keep it simple and enjoy the flavour.

7. I also used this method when giving a Filter coffee demonstration in Honduras to coffee Producers. Because I used the 'Loong Pour' I could spend less time brewing, having the confidence that this method will give the results I wanted and spend more time answering questions and engaging with the Producers.

One thing I learned at the 'First Australian Comandate Championship' this year is that the more variables you have, the higher the risk of something going wrong.

The method with the least number of variables gives you a higher probability of success.


#eliminatingvariables #consistency #manualbrewing

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