Pour Over Banner
Pour Over
For bright clean cup with flavour clarity and minimum body

Pour Over

Step 1

Weigh 24-26 gms of freshly ground coffee. Grind size should be medium ground.

Step 1

Step 2

Bring about 400 ml of water to boil. Fold the filter paper along the crease so that it sits snugly in the Hario V60 dripper.

Step 2

Step 3

Wet the filter to wash off papery flavours and also to heat the V60 and the decanter. Dump the rinsed water after its finished draining. Picture: Wetting the filter paper

Step 3

Step 4

Add the grinds into the V60, shake the brewer to level it. Create a small dent at the centre of the grinds to easily saturate the entire bed of coffee with water. Set the brewer on the scale. Picture: Dived of the grounds

Step 4

Step 5

Start the timer and add 50 gms of water to the grinds and allow it to bloom for 30 secs. At this stage the gases and aromatics are released from the grinds. Now, we need to pour the rest of 350 gms of water using the goose neck kettle for controlled stream of water slowly and in clock wise direction to create a swirl without touching the filter (as this will result in under extraction)

Step 5

Step 6

At this stage, you can agitate the grinds in a clock-wise spin (also known as Rao spin) or just allow the water to drip through. This should take about 2:30 mins if done right.

Step 6

Step 7

Lift the brewer off, give the coffee a swirl and Enjoy the cup! Picture: V60, brew and coffee pack

Step 7

THINGS YOU NEED

  • Hario V60 – Dripper
  • V60 filter paper
  • Freshly Roasted Coffee
  • Water
  • Kettle
  • Weighing Scale
  • Timer
full set pour over

RATIO AND BREW TIME

  • Coffee : 25 gms
  • Water : 400 gms
  • Time : 4 mins

THINGS YOU NEED

  • Hario V60 – Dripper
  • V60 filter paper
  • Freshly Roasted Coffee
  • Water
  • Kettle
  • Weighing Scale
  • Timer
full set pour over

RATIO AND BREW TIME

  • Coffee : 25 gms
  • Water : 400 gms
  • Time : 4 mins