Pour Over Brew Guide

The Pour Over method using the elegant Hario V60 is great for those looking for complete control over brewing extraction. We’ve concocted the recipe below to produce a super juicy, generous and clean result with our coffee. Have a try!

WHAT YOU’LL NEED

Hario V60 #2
Hario V60 #2 filter paper
Scales
Kettle & Filtered water
Grinder
Timer
Stirring Device
Large Cup Decanter
Fresh KoKo coffee
 
METHOD

  1. Bring filtered water to the boil. Thoroughly wet paper filter to get rid of any paper flavour.
  2. Weigh out 23 grams of whole bean coffee. Grind the coffee so that it’s slightly coarser than sand and add it to the filter ensuring an even bed.
  3. Place V60 over cup/decanter and place both on scales. Tare.
  4. Pull filtered water off the boil and wait till it cools to 97° (about 45-60 secs).
  5. Starting your timer, pour 40-50ml of water to saturate the entire coffee bed. Stir well for 5 seconds.
  6. Allow 30 seconds for coffee to bloom then begin pouring slowly into the centre outwards in small circular motions*.
  7. Slowly pour in this fashion adding water every 10 – 15 seconds ensuring your water line doesn’t creep too far above the coffee line to ensure optimum coffee extraction. Finish your pour when you reach 360ml.
  8. Your pour should take between 1:50 and 2 minutes and your total contact time should be between 2:20 and 2:30 minutes.
  9. Swirl your decanter to aerate, serve and enjoy!

NOTE
*Coffee de-gasses or ‘blooms’ when it’s fresh - the coffee bed should raise up and bubble a little. This pouring method is called ‘Riding the Bloom’ – when you pour in circular motions in the center while pushing the grounds outward.

As your coffee cools, it’s flavours and nuances will come to the fore.
 

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