Coffee Stand

V60 Pour Over

EQUIPMENT

hario v60 w/ filter

goose neck kettle

digital scale

burr grinder

1:1

RATIO

1 gram of coffee

per

16 grams of water

GRIND

15 on Baratza Encore

*in between sugar and sea salt

BREW TIME

3-5 minutes

Pouring Coffee into Filter

Step 1

Heat the water

Fill a gooseneck kettle with water and bring to a boil.

Step 2

Grind the coffee

Use a scale to measure out 26g of coffee and grind to about the consistency of sea-salt. 

*15 on a Baratza Encore Grinder

Filtered Coffee
Coffee Shop

Step 3

Wet the filter

Place paper filter in v60 cone and wet slightly.  This helps to reduce any residual paper taste from impacting the coffee.

Step 4

The Bloom

Place coffee in filter and slowly pour 50g of water over coffee being careful to wet all of the grounds.  Set timer for 1 minute and do some relaxing breathing exercises.

Step 5

Bloom

Place coffee in filter and slowly pour 50g of water over coffee being careful to wet all of the grounds.  Set timer for 1 minute and do some relaxing breathing exercises.

Step 6

Bloom

Place coffee in filter and slowly pour 50g of water over coffee being careful to wet all of the grounds.  Set timer for 1 minute and do some relaxing breathing exercises.