Brew Guide: Pour Over
What You Need:
- Hario V60 or Origami
- Paper filters that match your brewer size
- Gooseneck kettle
- Digital scale & timer
- Burr grinder (preferred for accuracy)
- Coffee [this recipe recommended for light roast coffee – may we recommend our Colombia, Santa Monica]
Parameters:
Coffee: 15g
Water: 250g
Ratio [Light/Medium Roast]: 1:16.5
Ratio [Dark Roast]: 1:18
Water Temperature: 200 °F or 25 seconds off boil
Grind Size: Medium
Brew Time: 2:30 – 3:00 minutes
Step 1: Heat & Rinse
Add filter to brewing device (Origami or Hario V60), rinse filter with hot water; discard rinse water.
This step will remove any paper taste as well as preheat your equipment.
Step 2: Grind & Bloom
Grind your coffee to a medium ground, add grounds into filter, place brewer on scale and tare your scale. Start your timer and begin your first pour of 50g to create the “bloom” for 30 – 40 seconds. Ensure your first pour you evenly saturate all of the ground coffee.
Fun Fact: The ‘bloom’ is a fast release of built-up gas and CO2 pressure built up in the coffee beans caused by the roasting process.
Step 3: Pour & Repeat
After 30-40 seconds, we are going to complete 4 more pours of 50g’s each (250g total)
Pour 2 @ ~30 seconds – 100g total
Pour 3 @ ~1:00 – 150g total
Pour 4 @ ~1:30 – 200g total
pour 5 @ ~2:00 – 250g total
Step 4: Enjoy
Your brew should finish around 2:30 – 3:00. Pour into a cup and enjoy!
Tip: If your pour over ends faster than the suggested time, make your grind a little bit finer. If your pour over ends longer than the suggested time, adjust your grind to be a little bit coarser.
* Reminder: this is just a guide! We encourage you to play around with different ratios, number of pours, etc. Have some fun!