Learn
THE POUR OVER
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!