The Pour Over

You will need

  1. Scale
  2. Cone Filter
  3. Hario V60
  4. 300g water at 95C
  5. 20g of coffee
  6. Carafe or mug
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!

Back to all brew guides