V60 Pour Over
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 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
- 240ml fresh filtered water
- Kettle
- 15g of Coffee ground medium/coarse
Step 1
First, heat your filtered water to 95C or leave boiled water for a minute before using it.
Step 2
Place a paper filter in the V60 dripper and place inside your V60. Thoroughly wet the filter and pre warm your equipment. It’s important not to skip this step, as it reduces a papery taste and also maintains the heat of the water during extraction.
Step 3
Grind 15g of coffee to a medium coarse or filter grind. It should have the texture of coarse sand. Place in the dripper, level the grounds off and zero scales.
Step 4
Add a little water to the coffee, around double the weight of the coffee (30g in this case) and stir the brew to ensure all the grounds are wet.
Step 5
Wait for 30sec and then add a further 210g for a total of 240g and stir once more to ensure the grounds extracts evenly.
Step 6
The total extraction time should be close to 2:30. If it’s too slow grind coarser, if too fast grind finer.
With a little practice, you’ll quickly find the ritual of brewing with a V60 relaxing and meditative. Expect to experience flavours you wouldn't necessarily identify with coffee, as it extracts coffee gently. Sitting back and sipping your rewards from your favourite mug will leave you satisfied and ready to take on the days tasks.