Pour-over guide

What you'll need

• 26g of whole coffee beans

• 400g of water (or 2 cups)

• Hario V60 (or any pour-over cone)

• Burr grinder

• Kettle

• Scale and timer

• Pour over filter

• Your favorite mug

Step 1: Setup

• Set 400g of water to 208 degree Fahrenheit

• Grind 26g of coffee - Medium fine

Grinds should have a similar consistency to table salt. We like a 1:15 ratio, feel free to adjust this depending on your tastes.

Step 2: Wet the filter

• Rinse the paper filter with water just off boil

• Discard the excess water

This removes any paper taste and preheats the brewer.

Step 3: Prep the coffee

• Add coffee grounds & create a well in the middle of the grounds

This helps evenly saturate all the grounds during the bloom phase.

Step 4: First pour - Bloom

• Start timer

• Pour 100g of water and let it percolate for about 45s

Pour in a spiral motion making your way outwards and back in while wetting all the coffee grounds evenly. The bubbles at the top are called the bloom and is carbon dioxide escaping the coffee grounds. The goal is to evenly wet the coffee grounds and activate it by letting out carbon dioxide.

Pro-tip (optional): lightly swirl the cone right after the first pour for even saturation.

Step 5: Second pour

• Add 100g of water and let it percolate for about 45s

Pour in a circular motion from the outer edge to the center then from the center out.

Step 6: Third pour

• Add 100g of water and let it percolate for about 45s

Pour in a circular motion from the outer edge to the center then from the center out.

Step 7: Final pour

• Add the final 100g of water in the same way and let it percolate until the water has finished running through the filter

Enjoy!