Pour-Over / V60
Pour-over is all about control and highlighting the nuanced, clean & bright flavours of your coffee.
What You Need:
Medium-Fine Ground Coffee: Like coarse sand. 15grams (get it?)
Hot (but not boiling) Water: 250ml. 93-96°C.
Pour-Over Dripper: Orea, Hario V60, Kalita Wave, Chemex, etc.
Filter: Specific to your dripper.
Gooseneck Kettle: Highly recommended.
Scale & Timer: For accuracy (optional, but helpful).
Mug or Server
The Steps:
Rinse Filter: Place the filter in the dripper and rinse with hot water. Discard the rinse water.
Add Coffee: Place the ground coffee in the filter.
Bloom: Slowly pour just enough water (about 30g) to saturate the grounds. Let it sit for 30-45 seconds.
Pour: Continue pouring slowly in a circular motion.
Brew: Total brew time should be around 2.5-3.5 minutes.
Serve: Remove dripper.
Top Tip: The "bloom" is crucial.
Taste Tweaks:
Strength:
Stronger: Increase the coffee-to-water ratio (e.g.16g coffee). You can also use a finer grind, which will slow down the brew time and increase extraction.
Weaker: Decrease the coffee-to-water ratio (e.g. 14g coffee). Use a coarser grind to speed up the brew time.
Acidity/Brightness:
More Acidic/Brighter: A slightly faster brew time (achieved with a coarser grind) can also emphasise acidity.
Less Acidic/Brighter: A slightly slower brew time (achieved with a finer grind) can reduce acidity.
Body:
Fuller Body: Look at using brewers with more emersion such a ‘clever dripper’. This will allow the coffee to be immersed in water for a controlled amount of time.
Cleaner Body: Use a thicker paper filter (like those used for Chemex).
Bitterness:
Use a coarser grind, use cooler water.
See our home brewing fundamentals guide on how to get the best out of your beans!