Equipment You'll Need:
- 20g of high-quality coffee beans, ground to a medium coarseness
- Gooseneck kettle for precise water control
- Hario V60 cone and filter paper
- Scale (essential for accuracy)
- Timer
Method: We've crafted a straightforward recipe that consistently delivers exceptional results. We adjust only the grind size, keeping all other variables constant for every brew at our pour over bar.
Recipe:
- Coffee: 20g
- Water: 300ml (just off the boil) - 1:17 ratio
- Rinse the filter paper to preheat the brewing vessel (don't forget to discard the rinse water!)
- Add coffee grounds to the V60, giving a gentle shake to level the bed
- Start timer and pour 50ml of water over the coffee bed, agitating gently
- Let it degas for 30 seconds
- Pour the remaining 200ml of water in slow, steady circles, aiming to finish by 50 seconds for a consistent flow rate
- Give the cone a gentle swirl to settle any high grounds
- Brewing time should be between 2:30 and 3:00 minutes, depending on the coffee's variety or blend
Allow your coffee to cool slightly, then savor each sip. While the V60 method demands a bit more attention than other techniques, the exceptional flavor it yields makes it all worthwhile.
