Pourover

The V60 pourover brewer is a more complex brewing method but when done correctly it produces a delicious cup of coffee. This easy clean up and single-cup brewing makes for a great morning routine.

WHAT YOU'LL NEED

  • Hario V60
  • Grinder
  • Filters
  • Digital Scale
  • Coffee
  • Coffee Cup(s)
  • Water/Ice
  • Kettle
  • Timer

BREWING TIME: 2-3 minutes

DIFFICULTY: Intermediate

TIPS FROM OUR BARISTA: Remember to pre-wet your filters. Also make sure you bloom to release excess CO2 from your beans so you can extract the good stuff. To bloom, pour a little water over your beans and let it sit for 30-40 seconds.

Let's get started

1. Weigh your coffee. For a pourover we recommend grinding 20 grams to 330 grams of water or keeping to a 1:16 ratio.

2. Grind your coffee! For a V60 your grinds should resemble table salt. The flow rate is controlled by the grind size, due to how large the hole is in the V60. If your grind is off, you’ll clog up the brew or if the grind is too coarse, it’ll drain too fast.

3. Boil water (roughly 200°F).

4. Rinse the filter by pouring some of your hot water to dampen the filter before you put your grounds in. Discard the water from the cup or vessel.

5. Place the V60 on your scale. Zero (tare) the scale and then add your premeasured grind in to the filter.

6. Time to pour! Zero the scale again. You don’t want to pour straight down into the middle of the grounds the entire time – you want to get an even extraction. To start pour 40 grams, or so, in a circle to evenly wet the grounds then pause, letting the coffee “bloom” for 20-30 seconds. Then pour the remaining water in even circles, which is made so much easier with a gooseneck kettle.

7. Aim for a total brew time of 2 minutes, 30 seconds. Then drink up and enjoy!

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