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Fine - Medium Grind
The ritual of the pour over is like a meditation: there is no machine in the way, no flashing lights, no power cables. Just you and a few simple tools. Observe the blossom, weigh yourself in the first moves of coffee-drunk steam, follow the soothing spirals of pouring over. This simple, meditative experience will bring you into harmony with your coffee.
What you need
Coffee, Coffee Dipper, Coffee Filter, Kettle, Grinder, Scale
Time: 5 Minutes
Fine to medium
3 - 3:30 min
Bring water to a boil. Weigh out 15-18 grams of coffee (depending on your preferred strength). Grind to a texture slightly finer than sea salt.
Grind 32.5 grams of coffee to a coarseness resembling sea salt, fine to medium grind. What is important here is that the brewing time remains constant, even the quantity ratios, we only adjust the grind.
For 500 grams of coffee we need 3 - 3.30 min brewing time (2 – 2.30 min Pouring time and 1 more minute to let the water rinse through the coffee grind; 3 – 3.30 min all together brew time)
Take a Hario filter, open it up, set in the V60 dripper and rinse thoroughly with hot water.
This will ensure no papery taste resides in the brew, and will also heat the ceramic.
Add the ground coffee to the filter and gently tap it to level the surface of the grounds.
Place the brewer on a carafe or cup, place this entire set-up onto a digital scale, and set it to zero.
Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Start your timer and pour twice as much water as coffee (i.e. 30g coffee x 2 = 60ml water) over the grounds. Make sure all the grounds are saturated, even if you need to add a little water. You can stir it a bit too to saturate all the grounds. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the second pour.The goal is even saturation, so pour slowly in a clockwise pattern. Don’t worry if you see a few drips falling through. This bloom allows the coffee to de-gas, enabling the water to yield the full potential of the coffee. This is an essential step that should never be rushed.
After about a minute, add water in stages (around 70–100ml at a time) until you reach the desired final brew weight, making sure that the grounds are never exposed to air until the brew is finished. Concentrate the pour towards the center of the V60, working your way outwards to about a centimeter from the edge of the slurry. The water stream from the pouring kettle should be slow enough to fall straight down, not at an angle.
Once the stream slows to an occasional drip, the brew is finished.
Enjoy your coffee!