If you're here, we trust you are in hot pursuit of uncovering nuance in the cup.
The BEST part of doing pour-overs is that they require a lot of exploration and investigation.
You're going to be experimenting with 3 key variables: water temp, grind size, and coffee weight.
Steps 1 and 2 are the most important.
- Set the expectation that there is no easy one-size-fits all solution.
- Buy yourself a reasonable burr grinder.
Now, deep breath, here's what you'll need:
- Hario V60 pour over and corresponding filter
- 20g coffee (perhaps the Rock Canyon House?)
- Filtered hot water just off boil
- Scale
- Timer
- Mug
Step 1:
Fold the filter and place it into the pour over. Rinse filter with hot water. Discard the water.
Step 2:
Grind coffee to the coarseness of fine kosher salt and place in filter. make sure you have a level bed of coffee.
Step 3:
Set your mug and prepared ensemble onto the scale and tare the weight.
Step 4:
Start your timer and in a circular motion pour hot water over the coffee until just saturated, 30g of water.
Step 5:
Continue to pour water in slow circles every 10-15 seconds until you reach 360g of water.
Step 6:
At three minutes remove the pour over. Your creation is ready for consumption. Enjoy!