Pour Over Coffee Brew Guide with Hario V60

Pour Over Coffee Brew Guide with Hario V60

The ritual of the pour over is like riding on a lone road: There’s no cars in your way, no lights, no limits, just you and a few simple tools. Observe the bloom, experience the first trace of coffee-drunk steam, notice how the spiral of the pour alters the final cup. This simple experience gets you in tune with your coffee.

What you need:
- 1 cup V60 paper filter
- 1 cup Hario V60 vessel
- Kettle (Gooseneck preferable)
- Receiving vessel or mug
- Scale + timer 
- Grinder
- 15 grams of coffee
- 240 grams of water (just short of boiling)

Brew Time
2½ - 3 minutes

Step 1
Bring the water just short of boiling (200 F).

Step 2
Place the filter in to the V60 and wetting the filter with hot water and then dumping the water before proceeding with brewing.

Step 3
Grind 15 grams of coffee  to a coarseness resembling sea salt.

Step 4
Add the ground coffee to the filter and gently tap it to level the surface of the grounds.

Step 5
Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Stop pouring when the scale reaches 40 grams aprox. Make sure all the grounds are saturated, even if you need to add a little water. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the second pour.
This magical moment is called  “bloom" is when the Co2 is released creating a blossoming effect—the grounds will rise up en masse.

Step 6
Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Be sure to pour all the way out to the edge over the ripples in the filter. This helps to keep grounds from being trapped in there and removed from the rest of the extraction. Add roughly 100 grams, bringing the total to 140 grams. The goal during this pour is to sink all of the grounds on the surface of the bed. This creates a gentle turbulence that “stirs” the coffee, allowing water to more evenly extract the grounds. Allow 45–65 seconds to elapse.

Step 7
As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 100 grams of water using the same pattern as the second pour. This brings the total up to 240 grams.

Enjoy your coffee!

Here is a great video from our friends of Alternative Brewing with the steps.


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