Brewing - Pour Over

The Method:

The "pour over"  that many of us were ever introduced to, was probably our first experience with speciality coffee, and more than likely, was prepared by a barista.  That job, "The Barista" role may seem a little daunting, but obviously your willing to give it a shot, because your on this page.

If you have a V60, a filter, and a mug, you can seriously make a pour over like the baristas in our shops.  

We aren't saying you have to use this specific model of a V60, but you can find the one we use in shops here.

24 grams of coffee in 360 grams of water
2:30 total brew time 

Step 1: Rinse Filter

Open filter into a cone and place into the brewer. Place the brewer onto a brew carafe or coffee cup. Rinse filter with hot water. Discard water.

Step 2: Weigh coffee

Measure out 24 grams of coffee.

Step 3: Grind coffee

Grind the coffee anywhere between a 14 - 16 on a Baratza Encore Grinder*.

*Normal english => Medium grind.

We reccommend using a burr grinder as this type of grinder gives a more consistent grind, giving a better overall cup. Find a burr grinder here.

Step 4: Distribute coffee

Add grounds to the V60 and shake ever so slightly to evenly distribute the grounds in the brewer, creating a flat coffee bed.

Step 5:  Start the Bloom

Pour about 50 grams of hot water (temperature between 200-212) onto the coffee bed so as to fully saturate the grounds. The key here is to not have  water draining from the filter, but your first drips of brewed coffee. Let "bloom" for 20 seconds. Normal English => stand there, watch, and smell the coffee for a glorious 20 seconds.

Step 6: Begin Brew

After those 20 seconds, begin pouring slowly in the middle of the "bloom" until the bloom appears to break. Jump quickly to step 7.

Step 7: Continue Brew

Continue slowly pouring but moving your kettle in a clockwise motion toward the edge of the filter.

IMPORTANT: Don't allow your water to pour directly onto the filter at this point as that water could bypass the grounds completely and just end up in your mug/carafe, minimally brewing the coffee (not what you want). 

Continue  pouring in that clockwise fashion until you have reached 360 grams of water. Check your time and if you finished pouring those 360 grams before 1 min 30 sec, work on slowing your pour down further. 

At this point, it's the staring and smelling game again. Take note of your time. You want the brew to finish dripping around 2 mins 30 sec. If it was faster or slower, taste the brew first, then adjust variables as needed such as grind size and your pour speed.

Step 8: Serve

Give the brew a quick swirl in the glass, mixing all the components of the method. Serve and enjoy!