Are you ready to brew?
The pour over process. One of our go-to extractions when it comes to getting the full flavor of our coffee. Most automatic machines have one setting and that’s pour water over your coffee, settles in the server, and “enjoy”. Don’t get me wrong! Coffee makers have come along way and try their hardest to mimic a great pour over method. What you need is the following factors. Time, temperature, and weight. Time being the greatest factor. Here is my formula for the best pour over process.
Find yourself a kettle! There are many on the market but I personally use only that can be set to a temperature of 202 degrees Fahrenheit.
30 grams of freshly roasted ground coffee
v60 pour over funnel
a scale that gives weight AND time.
First, set your kettle to 202 degrees, prep your v60 with a paper filter (see our shop for the v60 starter kit). When the water is at the desired temperature then wet your filter into the serving decanter, this will wash the filter of any loose paper particles that you don’t want to taste in your coffee. Next add your freshly ground coffee that you have just purchased from our fine roasting facility. The ground needs to be in between that state of not so fine and more towards the courser stage, this will help in the time and weight of your process. Let’s start pouring! Start with the flowering stage. Start the timer and pour evenly up until 60 grams of water and wait for 30 seconds. This stage is allowing the excess gasses from the coffee to escape and allow the sweeter flavor notes to be more prominent. Now, pour 160 grams of water and wait until your 2 minute mark to come, this is the saturation and flooding stage of the coffee. Two minutes is up and now for the final pour! Start pouring on the sides of the v60 to get any grounds off the walls and then work your way to the middle of the v60. At this point you will pour 420 grams of water into the center, stop, and wait. The brewing process should reach its end and 2:50 or 3:00 minute mark. Remove the v60 and enjoy!
Tips of the pour:
If the coffee brew time at the end of the pour finishes before the 2 minute 50 second or 3 minute mark then your coffee is too course and needs to be dialed back. Opposite, brews way past that desired mark then it’s too fine. These factors can totally change the flavor notes that you really don’t want in the process of enjoying your coffee. Too course= less flavor/watered down and Too fine= bitter!
Wet the filter
Oops I didn’t zero out the scale SO make sure you dump the water out of server and zero the scale.
Add coffee
Zero out the scale. Last time I promise.
Flowering
Remember to do your best to cover the bed of coffee. Practice makes perfect.
Saturation
Cover the bed and see if you can hit that 2 minute mark.
Last pour
See how the funnel makes a perfect funnel for all the coffee to saturate and then escape through the opening on the bottom of the v60.
Enjoy!
Remember those tips. The grind can change it all.
