The Pour-over Coffee Technique

The Hario v60 and Chemex pour-over coffee technique differs from the Millita cone type. With the Millita, after blooming, you can pour all the water into the cone and, due to the small hole, it steeps before pouring through the hole. The Hario v60 requires a more refined technique.

Master roaster Kyle Evans at The Roasterie shows us how it’s done:

Items needed:

Rinse the paper filter

Place the decanter and drip cone on the digital scale and zero it out.

Boil the water, remove from the heating element or turn off the kettle, let stand for 45 seconds, to a temperature of 185-205 degrees, you can check the temperature with a candy thermometer or you can be exact with a thermocoupler. Meanwhile rinse your paper filter with some of the boiling water. After rinsing lift the filter a little to unstick it from the sides of the cone.

Measure the coffee

Grind 20-35 grams (or two scoops with the Hario measuring cup) of freshly roasted whole beans to a medium-fine texture, it should be a sandy consistency. Put the grounds into the filter, level and slightly indent the center.

Bloom it

Pre-infuse the coffee first. Pour the hot water into the center and work your way out, in ever expanding circles, until you reach the edge of the grounds. Some people recommend that you stop short of the edge leaving a 1/8 inch or so of the coffee dry. But either way works.

Let sit for 45 seconds.

Build it and it will taste great!

After blooming, start the main pour, beginning from the center, pour the remaining water into the cone. Some like the do this in stages. Pour, rest, pour, rest, etc. This should take around 2:50 seconds. Remember to use the 415 grams of water, including the pre-infusion water, for best results.

Enjoy your cup!

After the time expires pour the brewed coffee into a preheated cup and drink up.

Things to remember:

  1. Preheat
  2. Bloom
  3. Pour slowly, in a controlled way

Here are a couple videos the demonstrate the techniques.

Tom from Sweet Maria’s gives you the lowdown:

Some articles:

The Coffee Geek

Prima Coffee Equipment

The Kitchn: How to Brew Great Coffee The Pour Over Method

Happy Solstice! Time for some pour-over iced coffee.

 

Pour-over iced coffeeThis article from the Times Magazine discusses a pour-over iced coffee method that is so easy we wonder why it was some kind of a secret before! Admittedly Joe Evans at Nobrow Coffee & Tea in Salt Lake City had already given us the recipe for pour-over iced coffee, and we’ve been preparing it that way since. It never fails. We like to wing-it though, without using the exact measurements used in the article, and it turns out just fine.

Simply use half the hot water and the rest ice, using a good cone dripper brew it straight in a mug or glass onto the ice (with a little sugar sprinkled on the ice cubes, if you like your iced coffee sweet). Add some half & half and presto! Beat the summer heat with some cold brew.