Pourover.

Brewing your coffee with a  paper filtered pourover is one of the most simple and elegant ways to manually brew and arguably the cleanest method in tasting the qualities of your coffee.

There are many different types of brewers with slightly different designs – V60, Kalita Wave and the Chemex just to name a few, but the basic concept and approach remains the same no matter which device you’re brewing with.

We personally love the plastic version of the 2 Cup V60, they're almost unbreakable, extremely affordable and insulate heat better than any other material.

What you'll need.

  • Filtered Water

  • Whole coffee beans - ideally within 4 weeks of being roasted and suitable for filer brew methods

  • Kettle

  • Scales

  • A Pourover such as a V60

  • Filter Papers

  • A Carafe or vessel to brew into

  • An adjustable burr coffee grinder

Firstly decide how much coffee you wish to brew. We recommend using a brew ratio of 17:1. This means we are using 17 parts of water per 1 part of roasted coffee to brew with. So for a single serve of 15g of roasted coffee we will brew with 255ml/g of water (15 x 17). Brewing for 2? Simply double this to 30g and 510ml.

How much coffee do you want to brew?

Pre-heat & rinse.

Boil your filtered water. Insert the paper filter and place your brewer onto a carafe or mug. Rinse the paper well to remove the paper residues and to pre-heat your set-up.

Set up.

Place your set-up onto the scales and tare.

Weigh out your desired amount of coffee & grind at a medium-coarse setting into a small vessel. Pour the target amount of coffee into the pourover and re-tare your scales.

***When increasing your brew size, grind coarser to adjust for the increased resistance to water flow that more coffee has. 

Bloom.

Your brewing water should be between 95 - 99 degrees or around 30 seconds of the boil.

Start your timer and begin to pour by pre-wetting the coffee by pouring in circular motion with 3x as much water*. Then gently "swirl" the pourover around 2-3 times to help promote all the coffee getting wet. Allow to sit until your timer hits 0:45.

 

*For ex. if your brewing 15g of coffee then pour 45g of water for the bloom. DO NOT tare your scales. 

At 0:45 begin the main pour by continuing to pour in a circular motion. Pour nice and slowly stopping when the water is about 1cm from the top of your brewer if needed and then continuing to pour until your scales hit the final brew water weight*. When you reach this, swirl the brewer twice in a gentle circular way to even out the flow of water through the coffee, preventing what we know as 'channeling'.

 

*Remember this will be 17 x your dry coffee weight.  

The Main Pour.

The Result.

When all of the water has filtered through the coffee, note the total brew time and remove from your vessel. The more coffee you use the longer you should expect this brew time to be. If using 15g of coffee then this will be about 3:00 and add about 30s for each 15g more you use to brew*. If your time is longer than this than coarsen your grind setting. If it's too quick, then use a finer setting.

*For ex a 30g brew will should be around 3:30, for a 45g brew around 4:00.

Give the brew a quick stir to even it out and pour into your favourite cup or mug, allow to cool then taste!