HOW TO MAKE THE PERFECT POUR OVER
the grounds in small circles to make sure you hit all of the dry grounds. Use a ratio of about 3:1 water to coffee, so for 22g of coffee, around 66g of water. You will see bubbles of air and CO2 start to be released, this is when the water hits a dry spot. STEP 3 - THE MAIN POUR After 45 seconds all of the bubbles should have stopped and your grounds will be wet. Slowly pour another 150g of water in a smooth circular motion, which is up to about 1cm from the top of the V60. After a minute, repeat this in the other direction until you have added the rest of your water. I aim for a 16.5:1 ratio of coffee to water, so around 360g of water and 22g of coffee. You can alter this ratio to suit your taste, most pour over recipes are at a ratio of 16-17:1. STEP 4 - DONE! Usually the process takes around 4 minutes from when you started the timer at the bloom. If you are seeing brew times closer to 2 minutes, you may be grinding too coarse. If you are seeing longer brew times, you may be grinding too fine. Ideally what you want is a fairly flat coffee bed, with the texture of wet sand. If it looks like mud then you are grind- ing too fine. STEP 5 - DRINK! Dispose of the grinds and filter, and pour your amazingly fresh coffee into your favourite mug, and enjoy! SUMMARY The Hario V60 is a simple pour over process that will give you a truly wonderful cup of coffee every time.
There are many different ways to brew coffee, but the humble pour over is arguably the best way to get the perfect cup. POUR OVER EQUIPMENT Hario V60 A digital scale A gooseneck pour over kettle And some filters You will also need some freshly roasted Garage Time Fuel Coffee! For a V60 pour over, use a medium grind setting, and around 22 grams of coffee for one large cup (360ml/12floz). STEP 1 - V60 SET UP Put your kettle on to boil. Put your V60 on the scale, and a filter in the dripper. Fold the seam of the filter over to make it sit flush. Once the kettle has boiled, rinse the paper with hot water, then discard the water. STEP 2 - THE BLOOM Pour in 22g of medium ground coffee. Zero the scale again, it should be all zeros before you start pouring. Your water should still be very hot, but not boiling (200F/95C). Slowly pour the water over
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