pour over methods - Kalita Wave, v60, chemex
Pour over is one of the most versatile coffee brewing methods. Below is a tried and true formula that we use every day.
What you’ll need to get started:
- Start with fresh ground Path coffee.
- Filtered water at 212 degrees or boiling.
- A pour over method like a V60.
- White V60 filters.
- A Kalita server to brew into.
- Small spoon.
The recipe below produces a rich and balanced cup of coffee. The the pour over method tends to present a coffee’s cleaner and crisper side since it is a filtered method.
- Portion out 25g of Path coffee.
- Grind your coffee fresh on a medium setting to start. You will adjust this if needed later.
- Place your dripper onto the server and insert the paper filter. Pour enough water over the filter to wet it and pre-heat your dripper and server. Discard the water after a few seconds.
- Add your ground coffee to the filter and shake it to level it out.
- Place your dripper with coffee and server on your scale and tare it out.
- Make your first pour, or the “bloom”, using three times the amount of water to coffee. In this case it would be 60g. Pour in a circular motion making sure to saturate all the grinds. Set your timer at the same time you make your first pour.
- Use the spoon to stir your coffee, making sure all the grinds are saturated. You don’t want any large bubbles coming to the surface after this first pour.
- At 40 seconds start your second pour. You will pour in a circular motion till you hit 200g. Let the coffee slurry drip out a bit and then start again to 300g. Repeat these steps till you hit 400g of poured water.
- After the final pour gently swirl your coffee so that the bed of grinds levels out and you have an even extraction all the way through.
- Ideally you should see the water dip below the bed of coffee around 3.5 – 4 minutes.
The pour over coffee brewing method is one of our favorite ways to brew coffee on the weekend. It’s a great way to connect with your coffee and if you are inclined you can experiment with grind size and pouring methods.