V60 Pour Over
The fastidious choice. Bright, clean, unforgiving.
A cone, a paper filter, and nowhere for a mistake to hide. The gold standard for tasting what a coffee really is.
- Ratio
- 1:16
- Grind
- med-fine
- Temp
- 94°C
- Dose
- 15 g
- Water
- 240 g
- Time
- 3 min
- Difficulty
- some practice
You'll need
- V60 cone
- paper filters
- gooseneck kettle
- scale
- burr grinder
Steps
- Rinse & heat. Rinse the paper filter with hot water to wash out any papery taste and warm the cone. Tip the water away.
- Bloom. Add 15g coffee. Pour 40g water in circles. Watch it bubble: that’s CO2 taking its leave. Fresh beans bloom big.
- First pour. Slowly spiral up to 150g total. Keep the level steady: a pour, not a flood.
- Second pour. Spiral up to 240g total, gently, as though the bed were a sleeping cat.
- Drawdown. Let it drain. A flat bed at the end is a job well done; a crater says pour gentler next time.
Clean, bright, tea-like body. High clarity: florals and fruit notes step forward, and every flaw with them. For tasting, not concealment.