How To Brew The Perfect Pour Over Coffee
- Grind the coffee a little finer than you would for a normal paper drip filter.
- 12 ounce cup requires 26 grams (1 - 1.75 tbsp) of coffee.
- 16 ounce cup requires 29 grams (2 tbsp) of coffee.
- Place the filter in the Hario v60 (or similar manual brewer). Use hot water to thoroughly wet the filter. This cleans excess particles off the paper while simultaneously warming the v60 and vessel. Pour out this water when finished.
- Place grinds in the filter and shake slightly to create an even bed of coffee.
- Measure your water into the pouring kettle.
- 12 ounce cup: 400 grams (13.5 oz) of water.
- 16 ounce cup requires 450 grams (15 oz) of water.
- Gently pour just enough water to wet the coffee (nothing should drip through at this point). The coffee will begin to bloom. This is where the coffee bed will rise and even bubble slightly.
- Allow it to sit and bloom until it seems to stop (generally 15 to 20 seconds).
- Gently pour your water using a Buono Kettle (or similar) in slow even circles until the coffee hits about 2/3 of the way up the filter. Level off by pouring at a steady, controlled rate.
- Be careful to stay at least a finger’s width from the edge (water will skate past the coffee along the edge). This circling motion knocks down and turbulates the grinds, allowing for a more even extraction.
- Allow all coffee to drip through. Pour. Enjoy.