Want to know our secrets to making yourself a great pour-over, every single time? Check out the HOW-TO post below – you’ll be making your pour-over like a world barista champ in no time.
There are lots of devices to use for the pour over. Each has it’s own nuances. We are big fans of the Hario Ceramic V60 ($20 on Amazon.com HERE ) and will be using it on our walk-through.
INGREDIENTS & RATIO:
- Blue Monarch Coffee
- Pour Over (Hario V60 is used)
- Digital Kitchen Scale
- Water warmed to 200-205* F
You’ll want to start by boiling your water (at least 500g) to 205-210 degrees (F). In the V60 you can make up to 600g of coffee, but we try to aim for 450-500g of coffee. So you’ll want to measure out approximately 30g of coffee (beans) – if you don’t have a scale that’s approximately 3 heaping Tablespoons.
We also like to fold over the pour over filter, see below. This prevents some of the grounds from getting caught in the creases and seems to provide better flow.
Once your water is boiling – take the pot off the stove.
You’ll want to let the water sit for about 45 seconds before your first pour – so now is a good time to grind those beans. We aim for a Medium setting on the grinder. The grounds should look similar to granules of salt.
After grinding the beans, come back and grab your water. Place your filter into the V60 and pre-wet the filter. This is important because it removes some of the potential paper-taste and also allows grounds to hit a warm surface.
After you do a quick pre-wet, you can dump that water into your soon-to-be-filled mug. This will keep your mug nice and warm for your coffee.
Now it’s time to roll. Dump those beans into the filter. If you have a scale – take note. This is where you’ll determine the amount of water to use. We like to stick with a 15:1 ratio. So, if you placed 30g of coffee into the filter, you will be pouring 450g of water.
Step #1 – Soak the beans
It’s time to get your beans ready for the big show. You need to give the beans a gentle soak with 50-60g of water (1.5x to 2x water). If your beans are fresh (Order those HERE), you’ll notice some nice blooming action. This bloom is caused by the beans releasing it’s Co2. Yep, get that Carbon Dioxide out of the way.
After about 30 seconds of soaking, you can being the pour.
Step #2 – Pour Water….again…and again….
Now you can start performing the operation. There are many a’ debates about how to twist and turn during the pouring. You’ve probably noticed your local coffee shop’s each performing it a slightly different way. Here’s the secret….. do it however you’d like….just do it slow and consistent.
Our preference is pour the water in a circular motion to prevent beans from climbing/sticking to the wall of the filter. We pour that initial 200g and then we slower taper off until we hit 450g.
You’ll know your beans and motions are right…if you can get the total pouring process (after soaking) to last about 3 minutes.
Step #3 – Let ’em Drip
Give the coffee an extra minute to drip off the rest of the flavors. Don’t worry about those last few drops being “bitter” (some might tell you). Just make sure your ratios are right and you won’t have a bitter ending.
Step #4 – Drink
After you are finished being mesmerized – take your v60 off the carafe, dispose of the filter, and pour yourself an unbelievable cup of coffee.
See, that wasn’t so bad! Enjoy your coffee and let us know how it went!