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
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
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.