Pour over coffee was developed as a way of reducing bitterness in coffee, as the predominant method at the time was using a percolator, which added boiling water to the coffee bed. A German women by the name of Amalie Auguste Melitta Bentz began experimenting with blotting paper and a tin can with wholes punched through it. She patented a paper filter in June 1908 and began the Melitta Company. Since then, many have built on the idea and today there are many companies that have made variations to improve the process. Our preference is the Hario V60 which is easy to use and produces a delicious, clean cup. 

What you'll need;

  • Scales
  • Stirrer
  • Hario V60 Dripper
  • Hario Filter
  • Hario Decanter or favourite mug
  • 370ml fresh filtered water
  • Kettle
  • 22g of Coffee ground medium/coarse
  1. First, heat your filtered water to 95C or leave boiled water for a minute before using it.
  2. Place a paper filter in the V60 dripper and place over your vessel. Thoroughly wet the filter and pre warm your equipment. Discard water.
  3. Grind 22g of coffee to a filter grind and place in dripper. Level the grounds off and zero scales.
  4. Add a little water to the coffee, around double the weight of the coffee and stir the brew to ensure all the grounds are wet.
  5. Wait for 40sec and then add a further 320g for a total of 370g and stir once more to ensure the grounds extracts evenly.
  6. The total contact time should be close to 2:20. If it’s too slow grind coarser, if too fast grind finer.