Brewing Pourover Coffee
Measurements: 20g coffee, 300g water ( 10.5 oz)
Grind: Medium
Filter: Hario V60
Things you’ll need:
Bring enough water to just below a boil (~200° F / ~93° C ) in order to brew the coffee and pre-heat the V60
Step 2
Weight out 20 grams of coffee and grind it medium.
Step 3
Place the V60 and filter on top of the decanter of your choice.
Step 4
Pour some hot water around the paper filter, eliminating any paper taste and pre-heating the V60 and the decanter, then throw the water out – you only want brewed coffee in your final drink.
Step 5
Place the coffee grounds into the V60 filter and give it a shake for even distribution.
Step 6
Pour just enough water to saturate the grounds evenly (about 30 grams) and rest for 30 seconds or however long it takes for the bloom to discontinue.
Step 7
Pour the remaining water continuously and evenly onto the grounds and in a circular fashion, moving inward and outward within the circle. The coffee level should rise just above the grounds. Finish the pouring by 1:40.
Step 8
Be careful not the pour the water directly on to the filter at any point and try to maintain a constant volume of water throughout the entire process.
Step 9
After the coffee has drained into the decanter by 2:30, you should be able to see consistent walls of grounds with an even bed toward the bottom of the cone.
Grind: Medium
Filter: Hario V60
Things you’ll need:
- Coffee
- Grinder
- Scale
- Dripper
- Filter
- Kettle
- Timer
- Cup or carafe
Bring enough water to just below a boil (~200° F / ~93° C ) in order to brew the coffee and pre-heat the V60
Step 2
Weight out 20 grams of coffee and grind it medium.
Step 3
Place the V60 and filter on top of the decanter of your choice.
Step 4
Pour some hot water around the paper filter, eliminating any paper taste and pre-heating the V60 and the decanter, then throw the water out – you only want brewed coffee in your final drink.
Step 5
Place the coffee grounds into the V60 filter and give it a shake for even distribution.
Step 6
Pour just enough water to saturate the grounds evenly (about 30 grams) and rest for 30 seconds or however long it takes for the bloom to discontinue.
Step 7
Pour the remaining water continuously and evenly onto the grounds and in a circular fashion, moving inward and outward within the circle. The coffee level should rise just above the grounds. Finish the pouring by 1:40.
Step 8
Be careful not the pour the water directly on to the filter at any point and try to maintain a constant volume of water throughout the entire process.
Step 9
After the coffee has drained into the decanter by 2:30, you should be able to see consistent walls of grounds with an even bed toward the bottom of the cone.