Master the art of pour over with this precise V60 technique that brings out bright, clean flavors in your coffee
Heat 400ml of filtered water to 200°F (93°C). While water is heating, grind 25g of coffee beans to a medium-fine consistency (similar to table salt).
Place the V60 filter in the dripper and rinse with hot water. This removes any papery taste and preheats the dripper. Don't forget to empty the rinse water!
Add the ground coffee to the filter and create a small well in the center with your finger. Place the dripper on your scale and tare to zero.
Start your timer and pour 50ml of water in a gentle circular motion, starting from the center and working outward. Ensure all grounds are wet. Let the coffee bloom for 30 seconds.
Continue pouring in small, steady circles, keeping the water level consistent. Pour slowly to reach 200ml total by 1:15. Keep the pour steady and controlled.
Pour the remaining 200ml of water in the same circular motion, reaching 400ml total by 2:30. Let the coffee finish dripping. Total brew time should be 4-5 minutes.
200°F is ideal for pour over. If you don't have a thermometer, let boiling water sit for 30 seconds.
Medium-fine grind is key. If brew is too slow, go coarser. If too fast, go finer.
Keep your pours slow and steady. The goal is to maintain an even extraction throughout.
Use freshly roasted beans (within 2-4 weeks of roast date) for the best flavor.
Try a coarser grind, lower water temperature (195°F), or shorter brew time.
Try a finer grind, higher water temperature (205°F), or longer brew time.
Use a coarser grind or pour slightly faster while maintaining control.
Use a finer grind or pour more slowly to increase contact time.