Pourover / V60 Method

Pourover / Hario V60 / 

Brew time

2:30-3 minutes

Ingredients

20 grams fresh, whole bean coffee

11 liquid ounces fresh, filtered water + additional for rinsing your paper filter

What you'll need

  • Hario V60-02 Dripper
  • V60-02 Filters
  • Burr Grinder
  • Pouring Kettle
  • Digital Gram Scale
  • Timer

1 Prep

Unfold the filter and insert into the dripper. Place your V60 cone atop a mug and rinse the filter with hot water. Leaving the V60 and filter in place, discard the water in your mug.

2 Grind

Weigh out 20 grams (about 5 level tablespoons) of whole beans. Grind the beans to a fine-medium consistency.

3 Settle

Pour the ground coffee into the filter, giving a gentle shake to settle the grounds. Place the V60 on your scale and tare to ‘0 grams.’

4 Pour

Allow your water to reach a boil, and then wait 45-60 seconds. Start your timer and pour 30 grams of brewing water into the center of the bed of grounds. Let stand for 45 seconds, allowing the coffee to absorb the water.

5 Brew

Begin pouring a steady, even stream of hot water over the grounds in a circular motion. Aim for the center of the cone, avoid pouring water directly onto the filter. Keep the water level within the cone at about two-thirds full. Continue slowly pouring at the center until your scale displays ‘320 grams.’

6 Enjoy

When all the water has dripped through the filter (ideally between 2-2:30 minutes), remove and discard the filter and brewed grounds. Drink up!