POUROVER

BREWING GUIDE

Digital scale

407 ml of water

Timer

Spoon

24 gm of fresh, tasty coffee

This is a simplified guide for general pourover technique.  There are more specific particulars for each unique pourover device that I may cover later.  With this guide you will be able to make a pourover coffee with confidence, and great tasting results.

Pourover is basically a technique which requires the person brewing to manually pour water over the fresh coffee grounds to be passed through a filter, extracting the rich coffee soluble solids.  In other words, great tasting coffee.

Step 1:    Heat a little more than 410 ml of water between 195º to 205º.  You can also let water come to a boil, rest for 2 minutes, then use.

Step 2:    Grind 24 gm of coffee beans.

  • For Chemex brewing, grind coffee to the coarseness of kosher salt.

  • For the Hario V60, grind fine; slightly finer than table salt.

  • For most other pourover devices, a medium coarse coffee will do well.

Step 3:    Place filter in brewing device.  If it is paper, pour hot water over the filter to washout any residual paper taste, and discard washed water.

Step 4:    Drop freshly ground coffee in filter and shake device slightly to even out the coffee bed for even brewing extraction.

Step 5:    Pour in 40 gm of hot water, covering all the grounds with water.  Let stand for 30 to 45 seconds.  With a spoon (best if held separately in a container of hot water) dig into hot coffee slurry as if excavating any untouched coffee pockets.  Do this for about 2 to 3 swipes through.  This first stage allows gasses from the fresh coffee to completely dischage, making a more even extraction during the brewing process.

Step 6:    Slowly and evenly pour in the remaining 367 gm of water in circular motion starting in the center and moving out, evenly covering and wetting all coffee grounds.  Be careful not do pour down on the sides of the filter to prevent water channeling and avoiding contact with coffee grounds.

Step 7:    Once the remaining of the water needed has finished pouring over the coffee.  Take a spoon and stir through the coffee slurry 2 times to create motion and collect grounds clinging to the sides.  Allow the coffee slurry to drop about half of the way through the filter, then swirl the device gently to collect any remaining grounds clinging to the sides.

Step 8:    Once the coffee bed has been fully spent, you should have a rather flat coffee bed with little to minimal grounds left on the sides of the filter.

Step 8:    Dispose of spent coffee and filter in your compost bin and serve coffee in your favorite cup, or with friends.

This method is my favorite and most commonly used in my daily routine.  It brings out some nice, sparkling acidity that many coffees offer, as well as a clean cup, free from sediment.  This is a great method for light roasted coffee, as well as flashbrew ice coffee.