Staff pick
Pour-over
V60
A cone, a paper filter and a slow pour. The clearest way to taste what makes a coffee different, and the brew we use to judge every new lot.
- Coffee
- 15 g
- Ratio
- 1:16.7
- Grind
- Medium-fine, like table salt
- Water
- 94°C
- Time
- 2:45 to 3:15
- Level
- A little practice
You need
- Cone dripper and a size 02 filter
- Kettle, ideally a gooseneck
- Scale and timer
- 15 g coffee, 250 ml water
Get ready
- 1Boil the kettle and let it sit for 30 seconds.
- 2Fold the filter along its seam, sit it in the cone and rinse it with hot water. Pour that water away.
- 3Add 15 g of ground coffee, shake it level and make a small dip in the middle.
If it tastes sour, grind finer. If it tastes bitter or dry, grind coarser.
Brew timer
0:00 / 3:00
Step 1 of 4
0:40
Bloom
Bloom
Pour about 40 ml, just enough to wet all the coffee, then swirl gently. Fresh coffee will puff up and bubble.
Pour to 40 ml
- 1Bloom0:00 to 0:40
- 2First pour0:40 to 1:15
- 3Second pour1:15 to 1:45
- 4Drawdown1:45 to 3:00
Ratio calculator
Change either number and the other follows.
g
ml
15 g of coffee to 250 ml of water, at 1:16.7.
Coffees that suit it
Good in a V60.
- Last bags
- New lot