Pourovers

The first of its design dates back to the 1930s and has received constant attention over time and continues to be a favorite amongst many coffee professionals and home brewers alike.

Companies such as Hario, Melitta, Kalita, Kinto and Kono have been perfecting the shape and design of the cone filter over time and all excel in their own rights.

We recommend this recipe as a template and starting point for each coffee and making necessary adjustments for each unique coffee. This one below is our go-to for V60.

Coffee: 22g medium grind
Water: 360g 200F +/-4F water*
Brew time: 3:00min
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*Naturals and more heavily fermented coffees tend to do well with either a lower temperature or coarser grind size. Typically, more classic washed coffees will do well with water up to 204F
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Place paper filter in brewer onto vessel you’ll be brewing coffee into.

Rinse paper thoroughly, preheating the filter holder and vessel. Empty rinse water.

Place on scales and set to zero.

Place ground coffee in the filter and even out bed with a light tap on the side of brewer.

Start timer and pour 60g of water to evenly saturate grounds. This will cause some of the gas in the coffee to react with the water and bloom. Depending on how fresh your coffee is, this may take shorter or longer than 40 sec.

Give a few gentle clockwise swirls of your brewer to help ensure all grounds are equally saturated and will spend an even amount of contact time with the water.

Pouring in slow circles following the direction of the grooves of the brewer, but not on the walls, add 100g of water over 30s to 160g. Repeat every approximately 30sec, or before water drops below coffee ground, until 360g.

After final pour, gently swirl the brew one last time to help with an even final extraction and draw down.

Adjust grind size to achieve a total brew time of approx 3:00min and to suit cup profile.

Recipe

0.00 - 0.40 60g Bloom - gentle swirl
0.40 - 1.10 100g Pour
1.10 - 1.40 100g Pour
1.40 - 2.10 100g Pour - gentle swirl
2.10 - 3.00 Draw down - finishing at approx 3:00 +/- 20sec