Member-only story
The Perfect Cup of Coffee: Pour-Over Method From Hario
Recipe Overview
- Coffee amount: 15g
- Grind size: Medium/fine (18 on Baritza Encore)
- Water: 250g
- Water temperature: Boiling: 212 °F (100 °C)
- Water-to-coffee Ratio:1:16
- Brew time: 2:30 minutes.
Equipment
- Pourover dripper (I use V60)
- Paper filter
- Scale
- Timer
- Gooseneck kettle
- Mug or coffee server
Method
- Add the coffee grounds to the pre-rinsed V60 filter, shake gently to evenly to flatten the grounds.
- Begin the blooming process by pouring just enough water over the grounds to thoroughly wet them. Wait 30 seconds.
- At 00:30, pour water in a slow circular motion until the scale reads 250g. Avoid pouring around the edges (where the grounds meet the paper.)
