PourOver V60

This guide explains the pour-over brewing process, which emphasizes precision in pouring and timing to extract the best flavors from your coffee. Here's a deeper breakdown of each step:

1. Rinse the filter

• Why: Rinsing the paper filter removes any potential papery taste that could otherwise end up in your coffee. It also helps to preheat the dripper, ensuring that the temperature remains consistent throughout the brewing process, which leads to better flavor extraction.
• How: Place the filter in the dripper and pour hot water through it, allowing it to pass through and discard the rinse water.

2. Add coffee (1:15 ratio)

• Why: A 1:15 ratio of coffee to water (e.g., 16g coffee to 250ml water) is commonly used in pour-over methods to achieve a balanced brew with good body and acidity. The medium grind size (similar to table salt) ensures proper extraction—neither too fast nor too slow.
• How: Weigh out 16g of coffee and grind it to a medium consistency.

3. Pour in stages (The Bloom)

• Why: The bloom is a crucial step where you pour a small amount of water (about double the weight of the coffee grounds) to wet them. This allows the coffee to release carbon dioxide, which is trapped in the grounds during roasting. If you skip this step, the gas could block water from fully saturating the coffee, leading to an uneven extraction.
• How: Pour about 40g of water in a circular motion over the grounds to ensure all are evenly wet. Then, wait for 30-45 seconds. During this time, you'll notice bubbles forming as the gases escape.

4. Wait 30-45 seconds (Blooming)

• Why: Waiting allows the coffee to "bloom" and release the gases. This improves the coffee’s flavor clarity by making room for more even water penetration and extraction when you continue pouring.
• How: Observe the blooming phase for about 30-45 seconds before starting the main pour.

5. Pour the rest of the water in stages

• Why: Pouring in small stages helps control the extraction process. If you pour all the water at once, the coffee grounds may get oversaturated, resulting in a weak or unbalanced cup. Slow and steady pouring ensures that the water moves through the grounds evenly, maximizing flavor extraction without over-extracting bitter compounds.
• How: Pour in a controlled circular motion, starting from the center and spiraling outward to the edges. Be sure to avoid pouring directly along the edges, as this may cause water to bypass the coffee grounds and extract less flavor.

6. Let the coffee drip (Total brew time: Around 3 minutes)

• Why: The dripping phase allows the water to pass through the coffee grounds and extract all the essential flavors. The total time should be around 3:30 to 4 minutes for a balanced brew. If it drips too quickly, the coffee may be under-extracted (weak or sour); if too slow, it might be over-extracted (bitter or harsh).
• How: Once you've poured all the water, let the coffee finish dripping through the filter. You’ll know the coffee is ready when the dripping slows to a few drops.

By controlling the grind size, pouring technique, and timing, you can tailor the pour-over method to suit different flavor preferences. This method highlights clarity and balance, making it ideal for appreciating the subtle nuances in specialty coffee.