Pourover coffee is one of the most popular brewing methods for coffee connoisseurs, especially those into single-origin coffees, and for good reason! it makes a delicious cup of coffee, it’s easy to use, and it usually brings the best features and flavour notes out of the coffee.
And while your local barista can make the process look intimidating, if you follow these professional tips, you’ll be making café-quality craft coffee in no time.
In this guide we’ll be showing you how to make a pour over coffee using the Hario V60 filter.
At a Glance
Brew Time: 5 minutes
Yield: 2 cups
What You Need
- Hario V60 paper coffee filters
- 25 grams of your favorite coffee
- 400 grams of water, plus a bit extra for pre-wetting your filter
- Decanter
- Timer
- Kettle, preferably a gooseneck kettle
- A Scale
- Burr Grinder
Instructions
Once you have gathered all the items listed above, it’s time to make great-tasting coffee.
2. Measure And Grind 25 Grams Of Coffee (Medium-Fine)
Choose a coffee that’s a lighter roast, and something with high acidity and flavour, preferably single origin.
A medium-fine grind will be slightly more coarse than table salt. In making coffee pour over coffee, we recommend grinding your coffee immediately before you begin brewing. I
f your coffee is ground too early, it will lose a lot of its flavor and aroma.
Measurements of weight are more precise than measurements of volume, which is why we recommend using a scale.
3. Fold V60 Filter
Fold the flat edge of the V60 paper filter; place filter in dripper; place dripper on decanter.
One benefit of the V60 is that you can brew directly into any mug, cup, or decanter, which makes clean-up a breeze.
4. Pre-Wet Filter
Pre-wetting the filter will wash away some of the papery residue, resulting in a cleaner brew. Additionally, it will seal the filter to the sides of the dripper, and it will preheat the vessel you’re brewing into. Don’t forget to discard this water before you begin brewing!
5. Add Coffee And Tare Scale
Add your coffee, give the V60 a soft shake to settle the grounds into a flat surface, also known as the coffee bed. This will allow for more even extraction by avoiding pooling.
Place it on-top of your scale and tare it to zero. We are aiming for 300-400grams of water over a 2-3 minute brew time.
6. Bloom (Add a little bit of water)
Add just enough water to the grounds to evenly saturate them. Let this sit for 45 seconds. This is called the “bloom,” and it kickstarts a chemical reaction where gasses are purged from the ground coffee.
If you add all the water right away, these gasses will become trapped in the coffee and affect the taste.
As a rule of thumb, we use a 2:1 ratio of water to coffee for my bloom. For example, if we’re using 25 grams of coffee, we’ll add 50 grams of water for the bloom.
7. Pour Remaining Water (SLOWLY)
Once your timer hits 45 seconds, continuously add water to the coffee bed. Do this by pouring slowly in spiralling circles around the outer circumference of the circle where your coffee is sitting.
Do not pour the water directly onto the filter, and don’t let the water level get too close to the top edge of the dripper.
Stop pouring once you’ve added 400 grams of water. This should take roughly a minute.
8. Allow Water To Drain
Once the water has finished draining through the filter, you’re ready to enjoy your coffee!
From start to finish, this should take between 2:15 and 2:30. If the overall time is significantly outside of this range, you will need to adjust the coarseness at which you ground your coffee.
If the pour over is quicker than 2:15, your coffee ground was too coarse. If the pour over takes longer than 2:30, your coffee ground was too fine.
When you’re finished, discard the used paper filter and grounds. That’s it! Time to kick back and enjoy your coffee.
Final Thoughts
As with everything, practice makes perfect. If your first pour over doesn’t taste quite right, don’t give up!
Make small adjustments to your process and recipe, and you’ll be making coffee at home that will give your local barista a run for their money.
