To make a pour over, use 20g of coffee ground on a medium setting and 300g of water at 95°C in a Hario V60 or similar cone filter. Start by rinsing the paper filter with hot water so it does not add a papery taste to the cup. Add the grounds, pour 40g of water to pre-infuse them, and wait 30 seconds. This pause lets freshly roasted coffee release its gas, so the rest of the water extracts evenly instead of channelling through. Then pour in slow circles around the centre until the scale reads 175g. When the water has dropped to about half, top up to 300g and let it drip through. The result is a clean, bright cup that shows the character of the beans. A scale is the one tool that matters most here: brewing by weight rather than by eye is what makes the cup taste the same from one morning to the next.
You will need:
- Scale
- Cone Filter
- Hario V60
- 300g water at 95C
- 20g of coffee
- Carafe or mug
Recipe:
Step 1: Rinse cone filter with hot water from your kettle - this prevents any paper flavours from mixing in with your coffee.
Step 2: Pour 20g of coffee ground on a medium setting into the filter.
Step 3: Pre-infuse the grounds with 40g of hot water (optimal temperature is 95°C), let sit for 30s.
Step 4: After 30s, pour the water in a circular motion around the centre until the scale reads 175g.
Step 5: When the water has receded to about half the volume, pour hot water until 300g and let drip.
Step 6: Enjoy your coffee!
