What is Pour Over-coffee?
Pour over-coffee is a manual brewing method where hot water is poured slowly and evenly over ground coffee in a dripper, which is placed on top of a cup or decanter. The water is filtered through the coffee, extracting flavors and oils, and drips into the container below. Unlike automatic brewing methods provide pour over the brewer full control over every variable, including water temperature, pour speed and brew time, making it a highly customizable method.
Pour over-the technique takes practice and patience, but the reward is a cup of coffee that is clean, balanced and full of complex flavors that would otherwise be lost in faster brewing methods.
Why V60?
Hario V60, developed by the Japanese company Hario, is one of the most popular tools for pour over-brewing, thanks to its unique design and the precision it offers. V60 is named for its V-shaped, 60-degree cone, which has spiral ridges along the inside and a large hole at the bottom. This simple but ingenious design allows the water to flow evenly through the coffee, promoting optimal extraction and enhancing the clarity and complexity of the flavors.
Key features of V60:
Compliant: The 60-degree cone shape allows the water to flow towards the center of the coffee bed, helping to extract the rich flavors and aromas.
Spiral ridges: The ridges on the inside of the dropper create a gap between the filter and the cone wall, ensuring even airflow and preventing over-extraction.
Big hole: Unlike some drip methods, the V60's large holes give the brewer control over the flow rate of the water, allowing for precise adjustments based on grind level and pouring technique.
How to brew with V60: Step-by-step guide
Brewing with V60 is as much an art as it is a science. Here's a step-by-step guide to mastering the technique:
1. Gather your equipment
To brew with V60 do you need the following:
Hario V60-dripper
V60 paper filter
Freshly ground coffee beans
A grinder with grinding settings (for even Grind)
Gooseneck kettle (for controlled pouring)
Digital scale (for accuracy)
Timer
Cup or carafe to collect the coffee
2. Measure and grind your coffee
The standard coffee-to-water ration for pour over is usually approx 1:15 or 1:16. This means that for every gram of coffee you need 15-16 grams of water. For a single cup, you can start with 18-20 grams of coffee and 300-320 grams of water.
Grind the coffee to a medium fine consistency, similar to table salt. Coffee that is too finely ground can lead to over-extraction, while too coarsely ground can result in under-extraction.
3. Rinse the filter
Place the paper filter in V60-dripper and pour hot water through it to rinse the filter and heat the dripper. This removes any papery taste from the filter and preheats your cup or carafe. Discard the rinse water.
4. Add ground coffee
Place your freshly ground coffee in the filter and gently shake the dripper to even out the coffee bed. This ensures an even coffee bed, which is crucial for an even extraction.
5. Let the coffee bloom
Start by pouring a small amount of water (about twice the weight of the coffee) over the coffee, just enough to wet it completely. This first pour is called "bloom" and allows the coffee to release trapped gases, improving flavor extraction. Let the coffee bloom for approx 30-45 seconds.
6. Start pouring
After flowering, start the main pour. Using a gooseneck kettle, pour water in slow, circular motions from the center of the coffee bed outwards, without hitting the filter. Pour steadily and evenly, with speed control.
Continue adding water in batches, pouring every 20-30 seconds until you have reached the desired amount of water (usually about 300 grams for a single cup). The goal is to keep the water level even and ensure that the coffee is evenly saturated.
7. Let it drip and enjoy
When you have finished pouring, let the coffee drip through the filter completely. This should take about 2.5 to 3.5 minutes for the entire brew, depending on the grind and water temperature. The end result is a clean, balanced cup of coffee that highlights the intricate flavors of your beans.
Tips for perfecting yours V60- brewing
Use fresh coffee: Always use freshly ground, high quality coffee beans for best results. The freshness of the coffee can have a big impact on the taste.
Check the water temperature: The ideal water temperature for pour over lies between 92-96°C. Water that is too hot can cause over-extraction, while water that is too cold can lead to under-extraction.
Experiment with the degree of grinding: The degree of grinding plays a decisive role in the extraction. About your coffee tastes bitter or too strong, try using a coarser one Grind. About it is weak or underdeveloped can a finer Grind be necessary.
Even pouring: A gooseneck kettle is essential to control your pour. A steady, even pour helps ensure that the coffee bed is evenly saturated and that the extraction is balanced.
Record your results: As with all manual brewing methods, small changes can have a big impact on the final result. Record your grind, water temperature, coffee-to-water ratio and pouring technique so you can adjust and perfect your brew.
Why choose V60?
V60 is ideal for those who value both precision and creativity in their brewing. Its design and flexibility make it perfect for experimenting with different beans and brewing parameters, offering endless possibilities for flavor exploration. V60method is particularly known for producing clean, bright coffee with well-defined flavors, making it a favorite among baristas and home brewers alike.
Conclusion
V60 pour over-technique is a master class in manual coffee brewing, where precision, patience and practice are rewarded with a beautifully balanced cup of coffee. Regardless About you want to explore the subtle nuances of single origin beans or simply want to enjoy a more tangible brewing process, offers V60 an unparalleled experience. By perfecting your technique, experimenting with variables and enjoying the process, you will unlock the full potential of the coffee beans and take your coffee journey to new heights.
