Pour Over

What You’ll Need:

  • 21g freshly ground coffee (medium-fine grind, similar to table salt)
  • 336g water (filtered, ideally at 95°C or 205°F)
  • Hario V60 (or dripper of choice, we also love the Origami) dripper & paper filter
  • Gooseneck kettle (for controlled pouring)
  • Digital scale (for accurate measurements)
  • Timer
  • Mug or server

We personally enjoy Pour Overs at about a 1:16 ratio but feel free to experiment with what you enjoy. 


Step-by-Step Guide:

1. Preparation

  • Boil water to around 95°C (205°F). If you don't have a thermometer, let the water boil and then rest for 30 seconds.
  • Grind your coffee beans to a medium-fine consistency.
  • Place the paper filter in the V60 dripper, and set it on top of your mug or server.
  • Pre-wet the filter with hot water to eliminate the paper taste and preheat the equipment. Discard this water afterward.

2. Coffee Dose

  • Place the dripper with the wet filter on the scale.
  • Add 21g of ground coffee to the filter. Shake gently to level the grounds.

3. Bloom (0:00 - 0:45)

  • Start your timer and pour 60g of water over the coffee grounds in a circular motion, ensuring all grounds are wet.
  • Let the coffee bloom for 30-45 seconds to allow gases to escape. This will ensure even extraction.

4. First Pour (0:45 - 1:30)

  • At 0:45, begin the first continuous pour. Start at the center and slowly pour in outward spirals.
  • Aim to pour 90g of water (bringing the total to 150g).

5. Second Pour (1:30 - 2:15)

  • At 1:30, pour 100g, in the same circular motion, keeping the flow slow and controlled. You should have now poured 250 total grams.  

 

6.  Third Pour & Drawdown (2:15-3:15)

  • At 2:15 pour 86g, this should bring the total to 336g.  
  • Give a gentle swirl to level the coffee bed.  
  • Allow the water to completely drain through the coffee bed. The total brew time should be between 3:00 - 3:30 minutes.

7. Serve and Enjoy

  • Remove the V60 dripper, give your coffee a gentle swirl, and pour into a mug or server.