How to Make a Pour Over Coffee
We recommend using spring water when brewing your Pour Over Coffee as this will render the best cup of coffee. We also recommend grinding your coffee right before brewing to ensure maximum freshness.
WHAT YOU NEED:
-
Hario V60
- Hario V60 paper coffee filters
- 25 G of coffee
- 400 grams of water (14.1oz)
- Decanter
- Timer
- Kettle (gooseneck kettle is best)
- Scale
- Burr Grinder
- Heat water to 200 degrees
- Measure and grind 25 grams of coffee to a medium-fine grind (slightly more coarse than table salt).
- Take your V60 paper filter and fold the flat edge of it. Place the filter in the dripper and position the dripper on the decanter.
- Pre-wet the paper filter which preheats the decanter and also removes the paper taste from the fiter, and then discard the water before you start brewing.
- Place your 25 grams of coffee in the filter and give the V60 a soft shake to settle the coffee grounds inside. Place it on top of your scale and tare the scale to zero. Aim for 300-400 grams of water over a 2–3-minute brew time.
- Evenly saturate the grounds with just enough water. Let sit and set your timer for 45 seconds for the “bloom” time. Use a 2:1 ratio of water to coffee for your bloom (Ex: 25 grams of coffee, add 50 grams of water for proper bloom).
- Once 45 seconds is up, continuously and slowly add water to the coffee bed in spiraling circles around the outer circumference of the circle of where your coffee is sitting. Stop pouring once you have added 400 grams of water (about 1 minute).
- Allow the water to fully drain through the filter and once it is finished your coffee is ready to enjoy!
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