Filter Brew Guide
The filter or pour over method has been around for ages although it's only in recent years that the method has been refined.
One of the more popular pour over methods is using the Hario V60 and this single cup brewing method produces great results. The key is a slow pour of around 3 minutes. There's no rush when you're making great coffee.
What you need
- Hario V60 brewer
- Hario V60 filter paper
- Grinder (preferably Burr)
- 21g (3 Tablespoons) of ground coffee.
- Hot water just off the boil (about 96 degrees celcius or 205°F)
- Scale
- Timer
- Mug
- Optional: Brewing carafe
Let's Get Brewing
- Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil (about 96 degrees celcius) to eliminate paper flavour and to heat up the mug or carafe you are brewing into. Discard the rinse water.
- Grind 21 grams (about 3 Tablespoons) of coffee to medium/fine consistency (similar to caster sugar). Add coffee to your brewer.
- Saturate the grounds with water right off the boil. Use just enough water to cover the grounds. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Pour over the dark spots and avoid the light ones. If you're using a scale, you should pour until you reach 360 g.
- Once you hit 3:00, you should have about 285 grams of brewed coffee. Remove the brewer and pour the coffee into a warm mug.
Sit back and enjoy your efforts.