The Pour Over method using the elegant Hario V60 is great for those looking for complete control over brewing extraction. We’ve concocted the recipe below to produce a super juicy, generous and clean result with our coffee. Have a try, experiment and have fun!
WHAT YOU’LL NEED
Hario V60 #2
Hario V60 #2 filter paper
Scales
Kettle & Filtered water
Grinder
Timer
Stirring Device
Large Cup Decanter
Fresh KoKo coffee
METHOD
- Bring filtered water to the boil. Thoroughly wet paper filter to get rid of any paper flavour.
- Weigh out 15 grams of whole bean coffee. Grind the coffee so that it’s slightly coarser than sand and add it to the filter ensuring an even bed.
- Place V60 over cup/decanter and place both on scales. Tare.
- Pull filtered water off the boil and wait till it cools to 96° (about 45-60 secs).
- Starting your timer, pour 50ml of water to saturate the entire coffee bed.
- Allow 30 seconds for coffee to bloom then begin pouring slowly into the centre outwards in small circular motions*.
- Slowly pour in this continuous fashion concentrating on the 'darker bits' to ensure optimum coffee extraction. Finish your pour when you reach 320ml.
- Once you've finished your pour, give it a quick 'Scott Rao Stir' (optional).
- Your total contact time should be between 2:20 and 2:30 minutes.
- Swirl your decanter to aerate, serve and enjoy!
NOTE
*Coffee de-gasses or ‘blooms’ when it’s fresh - the coffee bed should raise up and bubble a little. This pouring method is called ‘Riding the Bloom’ – when you pour in circular motions in the center while pushing the grounds outward.
As your coffee cools, it’s flavours and nuances will come to the fore.