Pourover

The pourover method may be the most effective way of extracting flavor from coffee, and is a favored approach in brewing competitions. It’s a nice way to brew if you’re willing to give the process your undivided attention for about 4 minutes. As with any brew method, you can brew strong or weak depending on your taste – you just have to find the best coffee-water ratio for you, and follow a few simple steps to get the brew right. The below recipe uses a 1:16 coffee-water ratio and delivers a medium-strength batch of coffee.

Instructions for Pourover using 1:16 ratio for 9-10 oz of coffee.

  • A dripper (e.g. Hario V60 dripper)

  • Paper filter for dripper

  • Carafe or 10 oz mug

  • 20 grams coffee – medium grind (beach sand / 0.75mm)

  • Scale + timer

  • A chopstick or wooden spoon for stirring
  • 1

    Place the dripper on the carafe. Fold the filter along the seam and place into the dripper. Pour in some hot water to rinse the filter and pre-heat the carafe. Empty the carafe of the water.

  • 2

    Add the coffee so that it settles evenly across the base of the dripper. Place the carafe + dripper + coffee onto a scale and tare (zero) the scale.

  • 3

    Bring a kettle of water to just off the boil (between 200° and 205°F)

  • 4

    Start the timer and slowly add ~50 ml / grams of the water in a circular motion beginning in the center and moving outwards until the coffee is saturated.

  • 5

    Let the coffee bloom (de-gas) for about 30 seconds.

  • 6

    After the 30 seconds, add another ~50 grams of water in the same circular motion. Then gently stir with your chopstick/spoon to avoid formation of narrow channels.

  • 7

    Continue adding water – with pauses to allow percolation – until you’ve added a total of ~320 grams. Total brew time should be about 3:30 minutes and produce ~280 grams (9.5 Ounces) of coffee.

  • 8

    Enjoy!