The Pour Over is one of the most popular manual brewers in the specialty coffee field today, found in many brew bars around the country. The design of this pour-over has ridges along its innards and a single large hole at the bottom which allows the coffee to extract evenly from the vessel. Part of insuring that you get an excellent brew from the Pour Over is the pour technique, you must slowly and steadily coax the extraction of the brew from the grounds. If possible, use unbleached pour-over filters always, pre-rinse your paper filters to minimize the inevitable paper taste.

Coffee-to-Water Ratio: We recommend starting with a 1:15 coffee-to-water ratio when brewing pour over coffee. So for every 1 gram of coffee, add 15 grams of water. Experiment from there to find the perfect ratio for you. Medium Grind recommended.

Directions

1. Start water boiling, then allow to cool during the next steps.
2. Weigh proper coffee amount for size of finished cup.
3. Place paper filter into the Dripper.
4. Pre-rinse the paper filter with some of your hot water to avoid a papery taste in the final coffee brew and pre-heat the finished cup.
5. Without removing the filter (to maintain contact integrity), dispose of pre-rinse water.
6. Grind the pre-weighed coffee and add it to the filter.
7. Create a small divot in the center of the grounds.
8. Starting your pour inside the divot, use the cooled water (optimal 200 degrees) to completely saturate the grounds and allow the coffee to bloom for about 30-40 seconds.
9. Using a continuous circular motion, slowly pour water over the grounds, using the sides of the V60 and pouring into the middle.
10. Stop pouring the water when you’ve reached about 1 inch below the top of the finished cup and allow to continue dripping.
11. Discard the filter/grounds and enjoy your coffee.
12. For greater consistency, use a weight scale and stop pouring the water at the recommended weight for the size of your finished cup.
13. The whole brew time from bloom to finish should take approximately 3.5-4 minutes when done correctly.
14. You can substitute a metal cone filter for the paper filters, but still pre-heat the filter and finished cup.