What You’ll Need
- Freshly roasted beanbundle coffeebeans
- Hario V60 (any variety)
- Hario V60 paper filters
- Digital Scale
- Your favourite mug
Step 1: Boil Water
Heat the water in your kettle to 200F, or bring water to boil and let sit for 30
seconds. A gooseneck kettle is preferred to help with the control of the pour, but any kettle will do.
Step 2: Preparing Your Hario V60
Place your Hario V60 with the paper filter over your mug. Pour hot water around the inside of the filter until saturated, rinsing helps seal the filter to the dripper and get rid of the filter’s papery taste. Take the dripper off your mug and discard water.
Step 3: Grinding and Measuring
Pourover calls for a medium-fine grind, this slightly finer than the typical size pre-ground coffee would come in.
We recommend a 1:14.5 coffee-to-water ratio, but as always adjust to your taste. You will need 20g of coffee and 290g of hot water.
Step 4: The Brew
- Place mug and dripper on top of your scale. Pour in your coffee grounds.
2. Pour 40g of hot water and let it bloom for 45 seconds.
3. Begin your second pour. Set the timer for 1 minute, pour in 250g hot water with high agitation, keeping continuous small circles.
4. Avoid pouring around the edges of the filter but aim to saturate all the grounds.
5. Allow the coffee to fully draw down. Remove the filter and grounds from the dripper and discard.
Step 5: The Final Product
Troubleshooting: The total brew time should have taken around 2 minutes and 15 seconds. If the brew was longer than 2 minutes and 30 seconds, your grind might have been too fine. If your final time was shorter than 2 minutes, your grind was probably too coarse.
Enjoy your creation!