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POUR OVER
The pour over is how most coffee experts experiment with roast profiles. After a freshly roasted batch comes out of the roaster, it is often tested with this brew method after it rests.
LET’S GET BREWING
WHAT YOU WILL NEED
Things you need to brew great freshly roasted whole bean coffee at home or your place of paradise:
- Paradeco Brew Guides
- Scale that displays grams/ounces
- Great water that resembles our reverse osmosis system
- Coffee grinder (electric or hand)
- Brewing devices
- Patience
BACKGROUND
For pour-over, we recommend using a Hario V60 with Hario V60 paper filters. A Hario drip decanter is great. Most experts recommend a plastic V60 since the glass and the metal absorb too much heat during the brewing process. The paper filter you use does matter and there are many different types of V60 filters. Try to get the boxed bleached Original Hario paper filters in packs of 40 made from the original factory in Japan. The unbleached ones come in packs of 100 from the same factory. Do not get the ones from Japan in a bag of 100. Do not buy on Amazon/Etc. since some stay in warehouses for a very long time without temperature controls.
As a general measurement rule use 60 grams of coffee to 1 liter/1000 grams of water for Kalita and Hario brewing systems. The rear of our coffee bag says 30 grams of coffee to 500grams of water, which is about 2 cups. If you want a smaller serving, then use 22 grams of coffee to 370 grams of water. The water for this method should be as close to 205-207°F if you’re are using a light roast coffee.
STEP 1
Like the Chemex make sure you wet and clean the filter while it sits in the device.
STEP 2
After you put the ground coffee into the V60 make sure you tare your scale before you put the water in. Use a spoon to create a small depression in the center of the dry ground coffee.
STEP 3
Wet all the grounds with double the water per weight of the grounds you used. This means if you use 30grams of coffee put 60grams of water in. Getting the grounds wet should only take about 10 seconds. Then swirl the V60 by picking up the device. Keep swirling until the clumps are gone. You can use a spoon but try not to hit the grounds. If the bubbles disappear then that is a good sign. Wait about 45 seconds for the bloom.
STEP 4
The next stage is the main pour. Pour water in a circular pattern into the V60 and try to reach a total reading of 300-320 grams (if you started with 30 grams of coffee) in the kettle by a total time of 1:15 seconds on the timer from the original starting point, which includes the bloom time. Do not pour too aggressively though. You will see that the cone is pretty full now.
STEP 5
Try to keep the cone full and pour all the water needed in by the 2-minute mark if you used 30 grams of coffee. When you have all the water in, give the V60 a little stir in both directions and a swirl. Gentle is better.
FINAL NOTES
The total pouring time should be about 2:00 to 2:30 minutes total, but the filter and water temperature will change the time for the dripping to stop. It may take 3:30 seconds for the coffee to stop dripping. (Using 1 liter would be about 4min pouring time to 5 min total brewing/dripping time.)
