How to brew a better pour-over
Our everyday V60-style recipe: 20 g of coffee, 320 g of water and four minutes that change your morning.
Pour-over rewards a little patience with a clean, bright cup that shows off a coffee's origin. Here is the recipe we use behind the bar.
You will need
- 20 g coffee, ground medium-fine (like table salt)
- 320 g water just off the boil, about 94°C
- A cone dripper, paper filter, scale and timer
Method
- Rinse the filter with hot water and discard the water.
- Add the coffee, start the timer and pour 50 g of water to bloom. Wait 40 seconds.
- Pour slowly in circles to 200 g by 1:30, then to 320 g by 2:15.
- Let it drain. Aim to finish between 3:30 and 4:00.
Too sour? Grind a little finer. Too bitter or slow? Go coarser. Try it with Ethiopia Yirgacheffe or Golden Hour.
