Pour Over

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    Pour Over:

    STEP ONE

    Grind the coffee a little finer than you would for a normal paper drip filter.
    12oz cup: 26g (1 - 1.75 tbsp)
    16oz cup: 29g (2 tbsp)

    STEP TWO

    Place the filter in the Hario v60. 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.

    STEP THREE

    Place grinds in the filter and shake slightly to create an even bed of coffee.

    STEP FOUR

    Measure your water into the pouring kettle.
    12oz cup: 400g (13.5 oz)
    16oz cup: 450g (15 oz)

    STEP FIVE

    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 secs).

    STEP SIX

    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.

    STEP SEVEN

    Allow all coffee to drip through. Pour. Enjoy.