Pour Over Brew Guide

RECIPE: 60g coffee per litre of filtered water

 

Arguably the cleanest, most enjoyable, and artistic way to brew filter coffee, this method has become closely associated with the rise of speciality coffee over the past decade. It serves as an excellent everyday brewer and is also useful for comparing new coffees.

 

Step 1

Fold the filter paper to fit the cone and rinse with hot water to remove any papery taste and preheat. The lighter your coffee is roasted the hotter you’ll need to brew. We recommend using water straight off boil for the most repeatable results, especially if you don’t have a temperature controlled kettle.

 

Step 2

Place the V60 and vessel on a scale, add coffee, and tare the scale. Shake gently to flatten the coffee bed and create a small divot in the center.

 

Step 3

Start a timer and pour double the coffee weight to saturate the grounds. Swirl the cone to make sure all the coffee is wet.

 

Step 4

After 45 seconds, continue pouring in a circular motion, ensuring water doesn't break into droplets until it reaches the coffee's surface.

 

Step 5

Once you hit your brew weight (e.g., 15g coffee to 250g water), let it drain slightly before swirling the cone to ensure a flat coffee bed.

 

BREW TIPS

Experiment with different variables. Some people prefer one continuous pour, but you can split the water weight  up into multiple pours. Some people like to swirl during the bloom phase whereas some like to use a spoon.

 

If your bed looks muddy and your coffee stalled in the drawdown you may want to go coarser. If your coffee drains quickly and tastes sour, you’ll need to go a bit finer next time.