Pour Over Brew Guide

The Pour Over method is a fantastic way to brew coffee, especially on an apparatus such as the Hario v60. It offers a simple, quick and cost effective method, that really allows the flavors of the coffee to shine! 

Here’s a detailed guide for brewing coffee with fresh filter beans, using the Hario V60 as an example.

Choose the right beans

A filter roast will bring out the best flavour and balance to your cup when using this brewing method. Look for freshly roasted, high quality beans; we suggest using single origins and micro-lots for pour-over.

Equipment (what you’ll need to get started):

1. Fresh filter roasted coffee beans (light roast)
2. Hario V60 dripper
3. Filter paper
4. Kettle (preferably a gooseneck kettle for precise pouring)
5. Scale (recommended for accuracy)

Recipe

18g ground coffee

250ml water

93-96 Degrees Celsius (just off the boil)

Method

1. Prepare water:

• Heat water to around 93-96°C, just below boiling. You can do this by bringing the water to a boil and then letting it sit for about 30 seconds.

2. Prepare the V60 Dripper:

• Place the V60 on top of your carafe or coffee cup
• Unfold the V60 filter along the seams and place it into the dripper. Wet the filter paper with warm water to remove any paper taste and get it ready for your ground coffee.

3. Weigh and grind the coffee:

• Weigh your coffee: Aim for 6 to 8g of coffee per 100ml of water for a balanced flavour
• Grind and prepare your coffee: The grind size should be medium. If it's too fine, the coffee could brew too slowly and be bitter. If it's too coarse, the water will flow through too quickly and your coffee may taste weak. Add the freshly ground coffee into the filter paper, then gently tap the side or shake it to level the grounds.

5. Bloom the coffee:

• Begin by pouring about 50 grams of hot water in a circular motion over the grounds, ensuring all the coffee is evenly saturated. This is called the "bloom" phase. Let the coffee bloom for about 30 seconds. This process helps release gases from the coffee, allowing for better extraction.

6. Pouring:

• After the bloom, continue pouring water in a slow, circular motion, starting from the center and moving outward in a spiral. Try to pour evenly, ensuring all the coffee grounds are being extracted evenly.
• 3 stage pour:
• First pour ‘Bloom’: 50ml
• Second pour: 100ml, then wait for water to drip through
• Third pour: 100ml or until you reach target weight and then wait for water to drip through
• Aim for a total brew time of around 3 minutes. Adjust your pouring speed to hit this range. If it takes too long, your grind might be too fine; if it’s too quick, try a finer grind.
• Pour into your chosen cup and enjoy!

Coffee brewing should be fun! So experiment with recipes, try new beans and change it up when you get bored… 

You can check out our range of filter beans here.