
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.