The Pour-Over method, whose modern version was invented in 1908, produces a light, bright and flavorful cup of coffee. A favorite of coffee geeks all over the planet, the filtration and ratio control the Pour-Over method is known for, helps showcase the fruits, chocolates, aromatics and acids inherent in the most expensive beans on the market. It’s also a quick and convenient process for folks wanting a superior cup before their morning commute.

Coffee: 24g         
Water: 375g        
Grind: Medium-Fine      
Total Brew Time: 2:30

Requirements: Hario V60, filter, Gooseneck kettle, coffee, water, grinder, scale, timer

Brew Key: Too coarse a grind and the water drains too fast. Too fine and it won’t drain at all

Encore Grind Setting: 18

  • Heat kettle of filtered water to 195-205 degrees
  • Set filter into brew basket, pre-wet and drain
  • Set brew basket onto cup or server
  • Add 24g freshly ground coffee
  • Pour 60g hot water, let bloom for 30 seconds
  • Pour remaining 315g hot water in circular motion
  • Finish pouring by 1:45
  • Do not overfill basket
  • Remove filter at 2:30